Tastes

The nose is ethanol and beautiful brown sugar and syrup. I get rich berries, coffee and dark chocolate on the palate, along with plenty of oak. Black tea, light smoke, snickerdoodle. The finish lingers for a good while. There is absolutely nothing wrong with this.

Yummy yummy rye. The spice notes are clove and light pepper. No bitterness. Tastes like it’s relatively low rye. Lots of oaky browned sugar notes similar to bourbon.

Warm cinnamon and silky vanilla. Never heard of this whiskey, but it is rich in brown sugar and nutmeg. Finish is moderately long. This would be excellent by a fire in the cold mountains.

Peat and barley on the nose, maybe some white peach and a savory note reminiscent of chicken broth. The palate is a beautiful, earthy, buttery biscuit. The finish gives me more of that savory note and isn’t super long. I would love to have this and Port Charlotte 10yr side-by-side, as they both give me a lot of peat and barley. I think I like the PC10 slightly more because of its complexity and fruitiness.

Much more rich than the color would indicate. The palate is fruity with apricot and grain, leading to a moderate buttery finish.

Spice cake and some refreshing herbal freshness on the nose. The palate gives me bright rye spice along with creme brûlée and barrel notes. For the proof, very smooth, and very well-rounded. The finish is persistent citrus, char and more rye. This is a symphony of flavor, all parts playing together seamlessly.

This won in a blind with Corryvreckan, Octomore 10 (2020), Port Charlotte 10, and Talisker. It was rich with earthy coffee and chocolate notes. There were some deep red fruits reminiscent of black cherry and plum in the background. The peat made a classy cameo that brought more earthy notes. It was extremely cohesive and well-made for a relatively unknown whisky.

Savory notes and vanilla, nice well-rounded oak character. The peat, brine, vanilla, and waxy iodine play up and hang around on the palate. There’s some cinnamon apple as well. Indulgent and excellent.

Not much of anything on the nose. Just barley. The palate erupts with smoke and meat. Beef. After tasting, the nose has some red fruit jamminess along with the meat. Fig and brisket, and some nice oaky character.

Sweet and peaty on the nose. It’s fresh. Green apple. It’s even more peaty on the palate. It kinda has an oily, ashy, earthy, chemical, acidic flavor. Like white out and mud.