Tastes

Second taste notes: sawdust and leather on the nose, white corn (reminiscent of hominy) and oak on the palate. Very nice, as is the small batch, but for $20 more? No. It’s too similar and it’s the exact same proof.

Second taste edit: sugar-roasted plum (if there is such a thing) and cinnamon apple on the nose. Palate: Nutmeg and grain. Fluffy pancake and maple syrup. It’s neck and neck with the Spaniard for Compass Box entries for me. That’s a hell of a blend. Cinnamon right away, along with more baking spice and potpourri spice. Some of my favorite flavors in a whisky. A little thinner than the Glenmorangie Companta, but fairly full and similar flavor profile. Finish is moderately long.

An adventure. I can taste the salty, smoky, dense, soil that the barley was grown in even though the scotch itself is not peated. I get black pepper along with white-fleshed fruit like peach and apricot, and it's slightly buttery, giving off a peaches and cream vibe. It is certainly young; it still has some jagged edges that are rounded off in more mature whiskeys. Not necessarily a bad thing. It has more richness than the Pulteney, although I think these two whiskeys are spiritually connected.

I don’t know how to describe it better the marketing jargon on the bottle. It’s the maritime malt. Briny, yet refreshing. I get coastal essence on the nose, and on the palate, light saltine cracker and barley. Vanilla citrus apple brine.

Second taste edit: I’ve had this a handful of times since taking notes. Tiramisu, toasty nuts and mocha envelope the palate. Man, it’s incredible. Dare I say, I’m bumping it up to 5.0. Sorry not sorry. Another Glenmorangie at 4.75. This guy is every bit as smooth as the Lasanta, but with much deeper complexity. Milk chocolate and nuttiness on the nose. On the palate, we have rich coffee character mingled with the classic highland earthiness. There’s fruit in there too, more like bright Rainier cherry than anything. Incredible long finish on this dram.

Second taste edit: Smoke hits me right away, which I didn’t taste before. It’s not as smooth as I remember either. Not bad by any means, still way better than the majority of drinkers say, but I have to bump it down to 4.0. It’s more nuanced and interesting than the Bacalta that I’m drinking at the same time, but it doesn’t hold up to the Quinta. Wow, this is surprisingly up there with the Quinta for me. Where the Quinta Ruban is bolder, with darker fruits taking center stage (blackberry, black currant, plum), this scotch is full of a little bit lighter fruits (raspberry, blueberry, strawberry). It’s as smooth, if not smoother than the Quinta. It has a slight bitterness that I've found to be characteristic of sherried scotches that detracts from the experience slightly. After hearing bad to average reviews, I didn’t expect much. It’s much better than advertised.

On the nose, a gorgeous bouquet of vanilla and honey. Like a bourbon nose without the corn oversweetness or the oak sting. Smooth and velvety on the palate. More honey, more vanilla, and nice earthy cereal. Nice long finish due to the viscosity, but right beforehand, a nice little bite to let you know it's there.

Good, rich highland malt. Light copper on the nose, almost like an Irish. Cereal is forward, sharp bite in the mid-palate along with highland earthiness, more bready notes at the end. Pretzel-esque. Buttery on the front, rich barley in the development, finish is kinda short.

Nice rye spice (95% rye!), very refreshing, smooth drinking. Nothing too complex or adventurous, but it’s pleasant. Pretty long finish. I’ll use it for cocktails, but could certainly sip it too.

It tastes like bourbon and water. It has more of a burn than it should for an 80 proof spirit, and the finish is quicker than passing through Dickens, TX going 90. I don’t even taste oak or vanilla, just light corn sweetness. Perfect for mixing.