Tastes

Second taste edit: compared to the 18, it’s not as rich, it’s less mature (by that I mean sharper edges), and the oak comes through more. It’s not quite as complex either, but although it plays fewer notes, it played them damn well. On the nose, you get smoke and pungent fruit. Think prune or raisin. On the palate, it’s a savory, briny, chewy iodine note. The finish is quick, as far as the whisky oiliness is concerned, but the smoke lingers on the corners of my tongue. It tastes like a smoked turkey sandwich on some kind of rustic, home-baked bread.

On the nose, it’s sharp and sweet. More ethanol than a lot of bourbons. It’s a classic bourbon. Light vanilla, some caramel and oak. It’s got a good long finish that spreads across your tongue as you let it sit. It’s good.

Sweet fermentation on the nose. You definitely get some grain. On the palate, you get some light smoke right at the end. The body is smooth as butter and full of flavor. This whisky’s primary flavor is the grain. And that’s just fine with me, because I love barley.

On the nose, pure caramel. The palate is a little more complex. It is full and rich with vanilla and spice. Very rich, velvety, creamy mouthfeel. It’s smooth as all get out. The finish is unique: tingly on the roof of my mouth and lips. Unique in a good way. It’s a little sweet for an everyday drinker, but this is great. Adding water makes the nose more smoky, but the palate completely washed out.

There is corn in this. You can taste the sweet and the savory at the same time. The strong charred oak character steals the show, revealing cinnamon spice. It’s oily and rich and the finish is strong. Someone said peanut brittle is in the finish and I agree. Someone else said it’s fruity and winey and I don’t agree.

Smooth. Corn sweetness behind hints of oak spice. A touch of copper and ruby red. Not entirely sure what that means, but that’s what I taste. I can tell it’s wine finished. Yummy and affordable.

This tastes more like a highland than a Speyside. Good, smooth earthiness that reminds me of dirt pudding (sans gummy worms). Strong grain presence and rich finish. Classic Speyside butterscotch underpins the experience. This drinks like a 16 year. Would absolutely drink it again. Depending on the price, I think it would be a good highland to have around the house pretty regularly.

On the nose, it smells like a sherried Speyside, so lots of butterscotch and red berries. I get a little more burn than I’d think for a 80 proof spirit, and while the sip imparts a warming, lingering sensation at the back of my palate, the mid palate is bland, save for some light honey and oak. It’s almost like it hops straight to the finish without much flavor initially. It’s not bad at all, it’s just rather unspectacular. Such an odd sensation; almost nothing up front, and a long fruity finish.

This a nice classic bourbon profile of caramel, vanilla and oak, but it’s viscous and oily. The mouthfeel, finish, and corn sweetness are better in this than the Whitmeyer’s that I had immediately afterward, but the brown sugar in the Whitmeyer’s was stronger.

This is a good classic bourbon. Low on the corn sweetness, higher on the oak and brown sugar. Not super viscous or rich. Nice flavor profile and finish.