Tastes

The nose is peaty but green; dripping with a kind of wet vegetation and fresh cut logs. But the peat emerges on the taste with wonderful drama. The vegetation remains with golden malt undertones reminiscent of this whisky's brother Tobermory.

The nose is a spinning wheel of golden malt, vegetation, and sweet fruit with a slight hint of island salt. The taste is remarkably satisfying, continuing all these flavors but emphasizing the malt. Rich but not heavy. Vibrant but not green. A great dram.

The nose is green, almost funky, with the buttery malt notes bubbling up here and there. The taste is silky with a golden richness. Not overly complex, but a lovely dram.

The nose contains dust, faint rye spice, and a little bit of barrel, but is not particularly interesting or distinct. The taste kicks off with intense dark chocolate unfolding into something like a charred burger Patty. Which sounds gross, but is really engaging.

Dry, dusty, with grain stalks and barnfloors on the nose. The taste infuses these characteristics with a spread of maple and a slight hint of sour tropical fruit. But really, the name does it justice. This is just the prairie in a glass.

On the nose, rich sweet malt with notes of honey and faint hints of maple. Taste continues with sweet golden malt, but little to no fruit. There is a slightly tangy influence that shows up on the finish in conjunction with the honey influence.

On the nose, tart jam with hints of butterscotch and faint tropical fruits. The taste mellows out the fruit and gives way to a surprising amount of heat (stemming from the higher ABV) with a finish that fades rapidly. Not particularly complex, but not unpleasant by any means.

On the nose, large alcohol influence. Faint dusty corn with a hint of caramel followed by a green, fresh wood note. On the taste, strong alcohol burn and green wood, but a decent oily mouth feel and hints of charred caramel on the finish. Tastes younger than 4 years.

On the nose, softer rye spices with a smooth spread of toasted brown sugar circling the edges. The taste brings the sugar forward and the rye spice evolves into a sweet, damp wood. Fairly mellow and pleasant, but not overly complex.