Tastes

Poured in a Yeti cup with a sizable ice ball. Strong aromas of vanilla and cardamom. Flavor is assertively piquant with a sweet, sorghum finish.

Rested in a glencairn for 15 minutes. Strong toffee aromas with hints of dried fruit. Flavor is largely butterscotch with hints of raisin. Long, tannic finish.

Aromas of toffee and earth and wildflowers. Taste is rock candy and white pepper. Short, clean finish.

Rested in a glencairn for 10 minutes. Aromas of gardenia and brown sugar, with a hint of toast. Very smooth, almost syrupy with flavors of candied nuts and stewed fruits. The finish is clean with a bit of Sichuan peppercorn at the end.

Rested 10 minutes in a glencairn. Aroma is predominantly oaky, with hints of clove and something mildly floral. Flavor is honey and cinnamon. Very full mouthfeel and short finish.

Neat in a glencairn, rested 10 minutes. Aromas of prunes, root beer candy, and coconut. The port definitely comes through with big berry/grape notes, the finish is long with lots of tannins and Sichuan peppercorn.

Neat in a Glencairn. Aromas of peat smoke, sea breeze, cinnamon, and stewed apples. On the palate, smoke takes a back seat to warming spices of clove and cinnamon with cracked black pepper and bits of invert sugar. Velvety mouthfeel and a long clean finish. This is a contender for my favorite peated whiskey.

Neat in a snifter. Aromas of oak and cinnamon. Light in body with peppery and oaky flavors.

Neat, in a glencairn. Aromas of cinnamon, pepper, citrus, and the vanilla you get from a bourbon. Flavor is very piquant up front, with strong clove and hints of stone fruit. The finish is clean and mildly tannic. Overall, this is a straightforward easy drinking dram that would be nice to share with friends on a stormy day.

Neat in a Glencairn. The color is light straw with a hint of peach. The aroma is subtle and clean; oak up front with hints of flowers and iodine. The flavor is both more assertive and a bit more complex. At first it seems typically coastal, but this impression is fleeting. There is a honeyed quality followed by oak tannins and, no kidding, Sichuan peppercorns. The finish is long and suggests peat.