Description
An initial burst of fruit: Williams pear and dried papaya on the nose, lime cordial on the palate; then a lengthy evolution through rye-driven mulling spices and rich oaky lactones. Ultimately, the profile settles comfortably into an array of dessert notes including treacle tart, milk chocolate, and Boal madeira. Roasted pumpkin flecked with bright gold. A classical opening of brown sugar-laced oatmeal and freshly conditioned leather. As you swirl a Glencairn glass, Williams pear, cantaloupe, and mulled wine develop. Curiously, from a rocks glass the evolution is more tropical, leaning rather toward tangerine, dried papaya, and mint tea with honeycomb. In either case, herbs soon follow — basil, dill, and wasabi powder. The aroma finally stabilizes into something resembling Pedro Ximenez sherry, displaying rosewater, treacle tart, and boiled cider. Unmistakably cask strength. A bright, pithy lime cordial note is rounded out by Mirabelle plum and sugar snap pea. Once the palate has acclimatized, more traditional flavors of affogato, molasses, and roasted mixed nuts emerge. A bold salinity tugs at the taste buds, calling soft pretzel to mind. As it fades, soft flavors of milk chocolate and shredded coconut wash over the palate.
Whisky Advocate
- wh94
Initially soft and reticent on the nose, with water revealing the sweet maltiness of a vanilla shake, as well as buttered toast, almonds, and melon. A smooth creamy palate shows honey, blueberry pie, and vanilla ice cream. Baking spice and more pie notes emerge, along with toasted walnuts, bitter coffee, chocolate, and a finish of cinnamon-sprinkled vanilla custard and baking spice. A hot one, even with water, but loaded with well-integrated flavors.
David Fleming
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