Tastes

Aged 18 years in a mix of ex-bourbon and ex-sherry casks.

MB: 51/47/2 malt/corn/rye. Barrel char #4?. (Brown Forman Woodford Reserve). The malt overpowers the other flavors, and smells odd. This reminds me of a cheap blended scotch.

With a low-medium peat level (20 ppm), this very young bourbon-barreled Speyside is an excellent mix of a rich and sweet whisky (as promised), with earthy peat, smoked meats, and a vanilla sweetness. https://youtu.be/72vISN75EUA.

"• A blend of straight Bourbon and Rye whiskeys aged from 10 to 14 years. • Straight Rye Whiskey: 95% rye, 5% barley malt from MGP & 53% rye, 37% corn, 10% barley malt from MGP • Straight Bourbon Whiskey: 75% corn, 21% rye, 4% barley malt from MGP" It starts strong, with a good aroma (a lot of licorice) and flavor, but after sitting for a bit it loses some of that and can become a bit dull. This is a good solid whiskey, overall, but just costs too much for what it delivers.

Mashbill: corn, rye, and maybe some wheat, in the mix. One source said "high rye" and another, "high corn". Previously aged 15 years And now "4-20" (10-11?). (Willett-KBD) Chocolatey and brown sugar aroma. A bit nutty and the rye comes through on the palate with a bitter chocolate flavor. Rich and smooth (though I would not call it viscous) and only needs a few drops of water at most. Bottles seem to vary quite a bit and it seems like this does well with some extra air in the bottle. Over time it seems to get better.

Peat level: 7-8 ppm. Aged in ex-sherry casks. https://youtu.be/H6ah4eFc1tI. Nose: light smoke, red sweet berries, sherry, freshly-cut tree Palate: sweet fruits, some bitter vegetal flavor Finish: sweet, pepper, maybe a little chocolate Overall: a wonderful whisky with a fair amount of complexity The vegetal note on the palate reminds me of the vegetal and seaweed flavors I find in younger Laphroaig.