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  1. Tobermory 12 Year

    Single Malt — Islands, Scotland

    Tasted
    4.5
    4.5 out of 5 stars
    Pineapple - red apples - zesty orange - lemon juice. Grapes. Thick heavy salty caramel. Heavy red licorice. Indian cooking, various - Naan bread. Thai food - various. Honey. Bread sticks. Greek cooking spices, something decidedly Greek in there. Blood orange note. Honey melon. Coats the glass - thick. Gets zestier with aeration. Crisp citrusy palate, not quite as deep as the nose. Grapefruit. Lime, by and by. Cocoa powder - milk chocolate. Kiwi. Plums, plum wine. Red berries - juicy ripe strawberries in the back there. Fresh garlic? Very soft mild ginger, nutmeg. Cardamon. Oak nuts. Pistachios. Neck pour, 45 mins in the glass. Lovely.
  2. Deanston 12 Year

    Single Malt — Highlands, Scotland

    Tasted
    5.0
    5.0 out of 5 stars
    Scotch! Dang!
  3. Ledaig 18 Year

    Peated Single Malt — Islands, Scotland

    Tasted
    4.25
    4.25 out of 5 stars
    SHERRY before peat, and it's a spicy rather than fruity or sweet kind of sherry. Soft light marzipan/ almonds. Dry walnut shells, dusty malt, dusty bourbon note. Leather. chamomile, dry peppermint / mint, cooling eucalyptus. Oak nuts, oak forest. Pine resin. Orange peels, dates, peach, apricot, lemon peels. Lemon grass. Soft minerality. Chestnuts. Ginger, nutmeg. Floral: daisies, cherry blossoms, lilies, rose petals. East Asian type cooking spices. SAFFRON. cloud berries, rhubarb and gooseberries. Fresh cut grass note. Hay. Nectarines, dried. Anise. Carrots, fresh out of the ground. HORSE RADISH. Cocoa powder. Touch of banana peels. Smoked herring. Black pepper. Pepper steak, also bell peppers. Ferns, green shrubs, the pungent scents of early summer burgeoning verdure. Garlic bread sticks. Red and dry black licorice. Balsamic vinegar spices. Cola cubes. Mixed barbecue spices. Hint of cardamon. White pepper. Curry rice. With air and a drop of water, vanilla, white grapes. - slight rancio. Aromatic sort of leather shoe store note, that soft elegant leather note you find in an Ardbeg 10, strong at first but it quickly tones itself down: New car smell. Peat and sherry equalize and balance each other out after some time. Smoked meat peatiness as the bottle gets air. Smoked bacon. Not fishy or particularly tarry; only mildly coastal. - A noticeable but not overwhelming presence of sulfur, which some people have issues with. And it must be said, there's quite an in-your-face wet cardboard note. A drop of water and especially aeration mitigates this: with enough air a distinct tiger balm note half takes over, then also barbecue spice, salt & pepper potato chips. It will, with a bit of patience, turn into a properly gratifying experience. Take it slow.
  4. Cadenhead’s Classic Rum

    Aged Rum — Multiple Countries

    Tasted
    5.0
    5.0 out of 5 stars
    Figs and prunes out of the bottle. Dry wood. Very dry nose in the glass. The beach: mineraly, sea shells, faint smell of dried fish even, way in the background. Borderline but not actually salty: you kind of expect it to be salty but it's not. Really a fairly dry nose, like certain dry Armagnacs. Wonderfully green, grassy, herbal. Starts sweetening up with time, brown sugar. Not-overly-sweetened caramel. Hint of white pepper. Beaches again, boat and fishing beaches, not bathing/sunbathing ones. Sand, if sand has a smell. Boats in dry dock. Ginger root. Dry nutmeg. ~ Enchanting, truly. I can almost hear the seagulls circling overhead. ~ ! A splash of water brings out that sugar cane, that molasses, and takes the dryness down a bit. Sweeter, richer in the mouth. Cola cubes. Coca Cola. Slightest hint of some Asiatic cooking spices. Initial neck pour impressions. - " For what it is ", a 5 out of 5! Solid, natural, no nonsense RUM. YES!
  5. Arran The Robert Burns Single Malt

    Single Malt — Islands, Scotland

    Tasted
    5.0
    5.0 out of 5 stars
    Fresh bourbon on the nose, fresh wood sap and wood shavings. Kiwis, lime, lemon peels. Honey melon. Tropical, yellow fruits, pineapple - hint of mango. Gooseberries. Rhubarb and green ferns. Sugary sweet. Vanilla pods. Yogurt note. Icing sugar. Anise. Pears on the palate. Oloroso. Altogether very woody and aromatic, very fresh and citrusy, very green, and certainly very delicious. Reminds me very much of a Dailuaine. A more than pleasant surprise. Happy Burns' Night!
  6. Port Charlotte 10 Year

    Peated Single Malt — Islay, Scotland

    Tasted
    5.0
    5.0 out of 5 stars
    Drier than an Ardbeg 10, both on the palate and on the nose. Floral, but less vegetal than Ardbeg. Smoke is sharper and grassier that Abg10, closer to a Caol Ila. Yellow fruit: honey melon, tangerines, orange peels, hint of blood orange, cloud berries. Hint of tobacco. whipped cream. Big vanilla. Fudge. Nice and salty. Sour bite. Nuttiness. Hint of black pepper on the finish. Horseradish. * Custard *. No real medicinality or presence of iodine here. Cream-like mouthfeel. Sweetens up with aeration. Well balanced. Luxurious.
  7. Tariquet Bas-Armagnac 12 Year Folle Blanche Cask Strength

    Armagnac — Bas-Armagnac, France

    Tasted
    5.0
    5.0 out of 5 stars
  8. Craigellachie 13 Year

    Single Malt — Speyside, Scotland

    Tasted
    4.25
    4.25 out of 5 stars
    HONEY caramel, like a full young brandy. Hint of apples and a hint of pears. Sulfur-smoke. Canned fruit cocktail fruits, red ones, yellow ones. Tangerines, grapefruit and pomegranate. Orange peels. Yellows and mellows with time in the bottle. Reminiscent of an unpeated Caol Ila. (I could have sworn I got a whiff of something wet sherry cask-like, HP-like, almost heathery, out of the bottle one day, but I've lost it.) Gooseberries, apricot marmalade, cream, vanilla sugar. Cloudberry marmalade and thick sweet sour cream (a combination I tried in some pancake roll ups once. Delicious.) Frozen yogurt. Sassafras root. Ginger. Molasses, rum-like. Dense waxy malt. Malty. Chili note. Cocoa powder, dusty cocoa. Bit bitter. Classic style dry SELTZER WATER. Mineral. Old oak, in the background, like oak furniture sitting in an old wood house. Walnuts. HONEY, natural, pungent, unprocessed. The sulfur tones ever so slightly down and marries with the caramel fullness of this dram with aeration. A heavy but not at all harsh maltiness. They say this has a meaty character to it, but I would say it is *bready*. Specifically, I get bread *sticks*. Kind you get in restaurants. Touch of olive oil. Tiny bit of garlic.
  9. Rock Oyster 18 Year

    Peated Blended Malt — Islands, Scotland

    Tasted
    5.0
    5.0 out of 5 stars
    Faint smoke, but sharp and succulent peat on the palate. powdered hard licorice candies sour wild apples pronounced bitterness, bitter oranges blood oranges, peaches, pineapples, grapefruit, pomegranate bananas, banana peels green pepper, black pepper honey treacle marzipan Medium dark chocolate, coffee, cocoa powder, dusty, gets very rich and chocolaty that un-chill filtered frozen yogurt note bit of waxy malt Salty and has kind of a fresh mineraly sea air presence - Half a teaspoon of water, give it half an hour to really bring the age out. Tremendous age. Does a flip - turns itself completely inside-out about three weeks in. Goes from sharp and zingy to birthday cake: milk chocolate, whipped cream, huge yellow fruit. Very full and soft. One of the most outstanding and delicious malts I have ever tasted. Very well vatted.
  10. Glenfarclas 21 Year

    Single Malt — Highlands, Scotland

    Tasted
    4.5
    4.5 out of 5 stars
    ~ Do I detect a hint of truffles in this . . ?
Results 1-10 of 12 Tastes