...it moves to chai, and apricots that move from bursting with juice to dry in the mouth, with sweet cinnamon, cherry’s, humbugs, raisins, and dark sugar. Its then the mouthfeel starts to come in, and the whisky is hot and sweet yet so incredibly dry, stripping all the moisture from the cheeks and tongue as though you’ve stuffed your mouth full of cinnamon sugar...
...Pepper moves atop raisins, plums, apricots and dates dunked in a pot of sherry with a touch of iron moving through, a mineral element that really helps to change the whisky up, and then it turns to a Christmas cake heavy on the ginger and cinnamon. And then the peat hits, and hits hard. All the flavours start to be swallowed by the fog, that little bit of cocoa nibs? Swallowed...
...laughing demon made of sulphur and plastic, the burning of old garbage bags that have been left in the sun for too long. After a while, I got my nose around this beast, and found touches of sweet soil, mouldy, wet mushrooms, sickly sweet corn, a mashtun in the midst of being cleaned and as I thought I was past it all a baby was sick under my nose...
...wet grass and plums. Raisins, musty molasses, lemon and heated apricots make a pleasant drop as we dip into a steel vat of oranges and caramelised grapefruits. It all sits on a vanilla bed that stretches beneath the weight of the top notes as they slowly sink into it...
...it followed to vanilla, with dark green dewy ferns, pine needles under foot, menthol, copper and an oddly floral end to the nose. There was a touch of a sour note about it, not unpleasant, rather the scent of pulled sourgrass flowers. Somewhat earthy...
