Tastes

Nose: stewed plums, cinnamon, brown sugar, clove, Taste: malt, ginger, brown sugar, lychee / light grape, oak, slight banana and powdered sugar

Nose: malt, pears, dense honey. cardamom, cherries, light baking spices. Taste: heavy malt with some pear and honey notes. very spicy finish of black pepper. vanilla cream and some caramel with apricots as well.

Nose: Intense caramel apple and brown sugar with some oak as well as a bit of dill / rye spice in the back. Powdered sugar. Taste: Gingerbead cookie with some pepper and dill. Lingering bitter finish. Light cherry. Dark brown sugar and molasses. Slightly biscuity malty flavor. Bright almost minty flavor.

Nose: Malt, light citrus and creme, almost like a key lime pie. meringue, lemon, cinnamon, light dense floral. Apples, light pears, apricots, vanilla Taste: This is almost impossible to drink neat. It needs a lot of water to open up. Once you add it, hold it up to the light to see just how dense and oily it is. Malt starts on the palette and quickly fades into oak and spice. It then goes to a dense honey, slightly floral and very fruity mid palette. The spice comes back in force after a bit, almost getting to the rye spice territory of slightly herbal and strong spice. Its almost like eating something actually spicy. On the one hand this feels like a really good and complex malt. On the other, it seems a bit younger than it should be. It is very rough around the edges. May be worth it just to try it especially if you don't mind strong bold flavors. Maybe even suited to convert a rye drinker. Obligatory: was a neck pour may rereview etc.

Nose: very heavy malt must, pear, Fuji apple. Salted toffee. Vanilla, cranberry, caramel. Taste: freshly baked bread. Salt. Pear. Vanilla custard. Caramelized apples. Lemon, cardamom. Hay. Spicy gingerbread cookies. Black pepper. Light generic floral notes. Finish is long with very sweet powdered sugar notes. Water: more malt funk and sweetness on the nose. Taste is more sharp citrus such as grapefruit and lime. Second round of water really brings out the black pepper and malt funk again. More of a Jura style pancake malt. Brings out the sweeter custard notes then fades quickly to bitter lime and black pepper. This was the neck pour so another review is due eventually.

Nose: fresh parsley, rose water, bitter orange zest, butter biscuit, lemon Taste: very dry oak. Berries, light cream, star fruit, lemon, white nectarine/ underripe peach. Light mango. Butter biscuit turning into pancake malt. Water basically destroyed everything, even a few drops. Was a neck pour so I’ll probably do another review eventually.

Nose: banana, heavy red apple, powdered sugar, bourbon and rum caramel, light pear / citrus Taste: high rye is definitely apparent with some black pepper and baking spices with cardamom up front. Slight hint of dill pickles. Very crisp light finish with minimal burn. Definitely blended well for what it is. One of them might have been sourced from dickel as I taste the charcoal sour note in there as well but it might also be the rum funk. Doesn’t stay on the palette long though. The oak is very strong if you hold it in your mouth long enough. Water turns the nose into very sweet powdered sugar dusted apples with caramel sauce. The taste adds the oak to the flavor but is mingled really well. It turns strong almost soapy and dry towards the end, but what do you expect from nearly 15 year old barrels. The TLDR is that this is a masterpiece of blending but the ingredients may not be the best quality / meld the best together. Definitely worth about 80 - 100 for a bottle or 30 for a pour if you can appreciate it

Oak, caramel, vanilla and Fuji apples with a bit of rye spice. Taste is the above with some light brown sugar and a lemony apricot finish

Nose: prunes. figs. heavy black pepper. wet malt. burnt out coals, sherry. almonds. sugar cookies Taste: malt leads then folds over quickly to sherry flavors. spike of black pepper. no real finish to speak of. a little bit of a honey aftertaste

Nose: heavy malt, slight lemongrass, sweet raw sugar, dry apple, apricots, light floral rose petal, maple Taste: heavy oak, pancakes with maple syrup and raspberries, chocolate, lemon / citrus. Water brings out the herbal nature of sage and parsley. Dark fruit like apricot and raspberries. Really dry. Lemon and sweetness gets buried but is there. Very spicy flavor of pepper and chilies. Not for the faint of heart. The ABV is even more than some Stagg jrs.