Tastes
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Nose: some slight nuttiness, salt Air, some dark Sherry notes, slightly earthy and a bit sweet. Cinnamon, light black pepper, mild orchard fruit. Palate: smooth, sweet, and clean. Honey, cinnamon, warm baking spices and fresh bread. Warm, sweet oak and some mild vanilla cream. Dark candied cherry, a spicy and earthy sherry. Dried fig. An undergirding malt sweetness to balance. Salinity comes out as it transitions to the finish. Finish: tannic, mildly phenolic, warming and drying. Hints of berry.
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Nose: light, floral, grain whiskey, almost some citrus/lemon zest and green apple, mild honey, Sherry. Some oak Palate: lots of Sherry here, getting a strong fruitiness that is not sticky or overpowering. Sweet vanilla cream, a mild grain sharpness/bite. Honey and slight malt elements (nuttiness, malt sweetness). A moderate warm oakiness comes in as it transitions to the finish. Definitely getting a bit of spiciness here too, my guess is thats the mizunara coming through. Finish: mildly drying oak tannin, hints of earthy sherry, warming.
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Laphroaig 7 Year, Reserve Casks, Single Malts of Scotland
Single Malt — Scotland
Reviewed April 17, 2024 (edited April 23, 2024)Nose: still a strong, oily, phenolic peat but it has become slightly muted as this bottle has sat. Definitely peatier and smokier than the 10 which i am A-B'ing here. Smoke, vanilla, slightly herbaceous but in a decomposing way. Lightly earthy, Sharp. The slightest hint of lemon peel. After having a few sips, a sweeter note comes out slightly, the slightest hint of honeyed malt. The 10 in comparison has almost a plastic/Play-Doh note Palate: massive, pungent, oily peat hits big initially paired with a strong robust smoke. Gives way to a tarry flavor and thick mouth feel. A hint of honey, slight malty sweetness as it transitions to the finish. Theres certainly some seaweed/salnity here too. The 10 presents much sweeter than this with more prominent cereal/malt and vanilla flavors. Finish: oily, lengthy, strong peat fire ash. Phenolic. Mild to moderate oak tannin. The 10 gets more rubber on the finish. ------ Having a dilemma on whether to kill this quickly as its sat open at about 60% for about a year and the uniquely massive and oily peat is starting to wane a bit. Should I go for it and treat it with a little less reverence?90.0 USD per Bottle -
GlenAllachie 12 Year
Single Malt — Speyside, Scotland
Reviewed April 13, 2024 (edited April 23, 2024)Flaviar advent calendar #24 Nose: vanilla cream, butterscotch, hint of ripe banana, light honeyed malt. Light almond. Ever so slight floral note. Palate: honey malt, orange peel, almost a hint of dried cranberry. Fig. Light amounts of chocolate, a hint of cinnamon, mild spiciness. Finish: oak spice and cinnamon. Fig jam. Hints of warming charred oak -
Nose: dark dried fruit, cherry, Sherry. A little bit of black pepper, and some dark baking spices. Behind it all there is a substantial peat reek, but it is wrapped in a fruity dark candied sweetness. A hint of oak and smoke Palate: decisively fruity, earthy Sherry, a little zing of what I might classify as citrus as it transitions to the finish. Peat comes out throughout and evolves throughout. Dark sticky fruit, hints of oak and cinnamon and other baking spices. Moderate salinity that is not quite masked but balanced with the rest of the profile Finish: plums and dark cherries, phenolic peat, warming. Soft oak tannin. Salinity comes out most at the beginning of the finish
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Having this after a brewery excursion so my palate is definitely affected. Nose: honey, milky caramel, a hint of maple. Stewed fruit, poached/candied red apple. Hint of wood varnish. Palate: orchard fruit, caramel, mild earthy sherry elements. A hint of green apple bite. some chewy sweet malt. Sweet Lemon zest as it transitions to finish. Finish: definitely getting the buttery element here. Slightly waxy. Mild tannins.
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Maker's Mark Private Selection Bourbon
Bourbon — Kentucky, USA
Reviewed March 13, 2024 (edited March 20, 2024)Brown Strauss Select: 2-2-0-4-2 Nose: corn, brown sugar cherry, charred oak. Palate: caramel, charred oak, cinnamon, brown sugar. Mild chocolate notes. Sweet and dark. Tiny bit if maple syrup. A hint of spiciness. Finish: wood spice, warm, moderate length drying oak tannin. -
Flaviar advent calendar day #23 Nose: spice, Brown sugar, herbal and floral elements. Pistachio and a bit of oak. Palate: spicy, rye bread, caramel sweetness, chai spice. Strong oak, a bit of honey and a mild earthiness. Peppery. A hint of malt. Herbal/floral elements that are light. Finish: short, oaky tannin with honey.
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Flaviar advent calendar day #22 Nose: banana, honey, cereal. Vanilla, apples and strong pear. Very fruit forward Palate: the fruitiness continues strongly. Honeyed pear, malt, slight cinnamon and oak. Vanilla. Crisp apple. There's a honey/floral element here too that is light and I cannot quite put my finger on it. Finish: light caramel, apple, light tannins a hint of spice
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