Tastes

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.

Neat in a glencairn and rested for about 10 minutes. Aromas of vanilla, marzipan, and warming spices. First taste is drying with notes of leather and oak on the finish. Second taste is piquant, like a pinch of dry cinnamon on the tongue. The cinnamon continues in the third taste, but is joined with a hint of persimmon or very ripe pear. Pleasantly astringent finish.

Mild aromas of vanilla and caramel. Buttery flavor with a spicy finish.

Lightly floral aroma. Somewhat oak forward but the flavor is dominated by floral notes. Oaky finish. Wouldn’t be a bad mixer.

Mild, generically fruity aroma. Medium body with pleasant melon flavors and floral finish. Fairly dry but not aggressively so.

Aroma has hints of smoke, pear, and bacon. Flavor is like a dry cider with hints of palate cleansing smoke. Peat is there, but subtle, not unlike Highland Park.

Pleasant aroma of damp wood followed by vanilla and a bit of black pepper. The taste is certainly sweet, but balanced with clove gum, piquancy, and a fair amount of ethanol kick. Lots of oak and peppercorn in the finish.

Nose is primarily oak. Flavor is honey, vanilla, and cola. Mild finish.

So, lots of wood aroma with a bit of burnt sugar. Even more wood on the palate. If you made tea from oak chips I imagine this is what it would taste like. Lots of warming spice and pepper. Mouthfeel is very full, almost slick. Finish is long and tannic with hints of menthol.

Neat in rocks glass. Nose is dominated by ethanol with hints of butterscotch and cardamom. Flavor is dominated by bananas foster. Nice clean finish.