Amrut Intermediate Sherry

It was at the end of dramfest `18 I tried this so my palate was probably getting a bit stuffed. I'll placehold 3 for now and I have another sample at home to more properly explore which I'll open over the next few months. Update several months later. Yeah my palate was stuffed this is much better than a 3. 4 I reckon. Beautiful rich burnt toffee sherry and that was without water. It does have a slight odd artificial taste though, not cherry but something similar which bugs me a bit.

Nose - (w/o water) Hot, sharp tropical fruity heat, cayenne spiced grilled pineapple, sweet habanero heat, faint sweet baking spices, cloves. (w/ water) Greatly reduced heat, more strawberry/cherry preserves, less tropical.\ Taste - (w/o water) Hot sweet heat, white pepper burn/tingle, sweet dried red berries, intense tropical sweet, grilled pineapple (w/ water) Softens the heat, adds a creamy yet drying mouthfeel, more rounded/balanced berry/tropical fruit vibe. Finish - (w/o water) Long lingering red berry sweet, hint of maple syrup, heat fades fairly quickly, grilled fruits (w/ water) Long lasting pear/red berry mixture, very faint bitter like that of pineapple char. Score - 90/100 Final Thoughts - As I expected, this one comes out of the gate a bit hot. A tiny bit of air time in the glass makes it more tolerable and this odd sweet spice note I get slowly fades a bit with some time. Sherry influence is there w/ bright red berry influence and is mixed with what I get as their standard very tropical hot malt. Oddly enough the hot heat fades fairly quickly. Like other Amruts that I've tried, this greatly benefits from a tiny bit of water as it softens up the hot heat a bit and rounds out everything nicely. It is quite easy to add too much and make it muted pretty quickly though, so use a dropper if you can.

Smoky, oak, hints of sherry and dark berries. spice on palate. strong finish. Dark mahogany colour

Definitely an assertive sherry bomb. I find it a little more pleasant and user-friendly than abunadh. Lots of dark dried fruits with a seemingly meaty or umami-esque backbone.

I really didn't like it. One of my friends thought it smelled like the international Asian market in town, like sulfur and fish sauce. I really think they used cheap "Sherry seasoned" barrels rather than barrels that actually aged Sherry wine. Very expensive for what it is.