83 / 100
There’s a curious shift here from soft, sweet cereal malt and cranberry sauce toward tangy, savoury sour-umami and increasingly tannic red notes. That contrast gives the whisky a more involved character than the sweetness first suggests, though the sour coffee and oak tannins sound like they take a firm hold in the finish. The fuzzy peppermint leaf brings a welcome herbal flicker at the end; it’s a detail that makes this an intriguing, if not especially gentle, direction.
Reviewed by rainy_socks
- Nose
- Caramac cheesecake, Clementine, Slightly piney log cabin syrup, Cola and pint mug gummies, Perfumed papaya, Overripe honeydew, Rose water, Chalky plaster board, Faint malt vinegar, Chicken and mushroom stock
- Palate
- Thick, sweet and soft golden syrup cereal malt, Semi dried raisin, Smooth cranberry sauce, Lightly sulphurous sour-umami of Tangy Toms and Frazzles, Peppy ginger wine that quickly becomes increasingly tannic red
- Finish
- Sour coffee and oak tannins, Fading honey with the texture of tacky pine sap, Fuzzy but potent peppermint leaf and chilli-oil warmth, Softly bitter suede and cottony pith