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February 9, 2023 (edited February 13, 2023)
2.75 out of 5 stars
About a week ago I sampled my first of London based, Polish distiller Dariusz Plazewski’s Bimber whisky in the form of the ex-bourbon cask. An undeniably young whisky with lots of promise. It was to me, a middling introduction to another English distillery that wants to throw hands with the Scots. Tonight is Bimbers second release, matured entirely in re-charred American oak casks and released as 5000 bottles with 51.9% ABV. Apparently these casks were originally purchased as virgin oak by some other distillery and filled without charing. Liquid removed Bimber did the charing and filling. So recharred is a bit of a misnomer. Recharged though, certainly.
N: I am bowled over by an immediate torrent of fresh grilled peaches; absolutely uncanny. Vanilla and caramelised brown sugar, spritzes of orange, lightly floral like a spring meadow with a hint of fresh grass. Woody herbs like thyme sneak in. With enough time the wood becomes slightly peppery. I may be imagining things but there is a sponge cake or warm corn bread like aspect to this also.
P: A good viscosity, thick, and with a presence of heat that will wake you up. Brown sugar caramel, nutmeg and cinnamon spiciness verging on harsh black pepper. Nuttiness, malt, a little generic stone fruit sweetness. The spiciness builds and detracts over time, which is a shame as I am getting to the soft chocolate and fresh citrus underneath.
F: Medium-long. Lasting pepper and cinnamon heat turning ever so slightly towards a chilli heat. Vanilla and creme brulee are subtle undertones.
Nose is like the ex bourbon but cranked up past 11 into the territory of 12. The spritz of orange, dialled up florals and dialled down sickliness of the grass I find blend beautifully with the thick presence of charred peaches. The peppery spice has been added to since the ex-bourbon in quite a disagreeable fashion. I struggle to get behind this palate and find it difficult to really talk about. There are a couple of reveiws out there that I have found that describe this as texture driven and with well defined flavours that are too easily drinkable. Perhaps, as I always suspect, my perception is incorrect? Or, perhaps this really doesn’t agree with me? Yet, I think the nose is wonderful, really excellent stuff and a big step up from the ex-Bourbon. The fresh char, in my mind, is struggling to battle with an aggressive spicy profile of a young spirit. The promise continues…
[Pictured here with a spotty blue lump of ‘K2 Granite’. K2 Granite, as the name suggests hails from K2, the worlds second highest mountain in the Skardu area of northern Pakistan. This granite is spotted with blue azurite, a copper carbonate mineral, that has infilled along grain boundaries in the granite, within tiny fractures, and as a dye penetrating feldspar crystals. The azurite is a secondary mineralisation feature formed after the original granite crystallised from magma]
Distiller whisky taste #152
November 22, 2020 (edited February 9, 2021)
3.75 out of 5 stars
Tasting it again, and again, and again...
Nosing: whipped cream, even fruit cake. Very very sweet... some seeds(!?), maybe toasted sunflower seeds, some nutty notes. Pears, vanilla, caramel, red and green apple, melon, a bit lemon zest. I’m getting a little touch of Earl Grey tea. Always remember this is only matured for 3 years.
Tasting: a bit of floral notes, some apple peels.
Finishing: apple peel again, also some toasted nut notes.
Whisky distilled in London. Kinda curious about what would it be like. Be noted that this is only a 3-year-old whisky.
Nosing: honey, lemon tart and of course the crust, a hint of rosemary, sesame, floral, oaky, fruit cake, New York cheesecake, creamy, apricot.
Tasting: oaky, creaminess, nutty, quite oily.
Finishing: ending with a hint of smokiness.