“Diageo Special Releases 2021” tasting at The Oak Barrel, Sydney, 22 June 2022. Whisky #5 Nose: Chalk (seashells), salt-encrusted beach rocks, kelp, turmeric, mustard, green apple skins, black olives, sweet orange extract and a strong ale-like maltiness. Softer, more floral and with greater integration after the addition of a dash of water and a rest in the glass for a few minutes. Palate: Sweet, full arrival with citrus fruits, salted caramel and a little vanilla. In the development the palate expands into new territory with balsamic vinegar, more brine, mustard, ginger powder and other curry spices all appearing. However, this is a measured progression and the palate never seems too busy. The texture is rich, full and provides a pleasant oily mouthfeel, but it’s not creamy - more like olive oil. Be cautious of adding too much water, however, as this makes the spicy characteristics retreat and the palate turn to a more simplistic sweet profile. Finish: Medium/long. Complex and mildly spicy/sweet. An interesting expression of Oban that has a lot going on but is not especially difficult or challenging, just a little unusual. There were a lot of intriguing aromas presented that blindsided me to start with and required time to identify. I love that! It also improved over the course of the evening. On first nosing it I thought it was messy and lacked integration, like an experimental savory/sweet curry that is not quite properly adjusted yet. However over time (and I’m sure it was partly me adjusting to its profile) I came to appreciate it a more. A good whisky, on the whole. I thought it did not have the polish that some of the other expressions displayed, but then it was also way more interesting than the first two whiskies on the card. I don't think anyone voted for this as the best whisky of the night, but it did receive a lot of favourable comments. “Very Good” : 85/100 (4 stars)

Cream buns on the nose and evaporative goodness

Lean with a balanced smoke.

On the nose, it's fresh banana bread, with hints of pears. On the palate, it's homemade Christmas Cake (with oranges) and rum vanilla frosting. There's a hint of salted black licorice. The finish is warm, peppery, mild, and fairly long.

Pale straw with a viscous appearance in the glass. The nose is likewise pale but pleasant. Strawberry, green apple, and honey. There’s a bit of dusty wood, white pepper. With time and some intention a bit of sulfur and salt. This will sound plain wrong, but there’s almost a pizzeria aroma in there as well - charred crust, zesty San Marzano’s and smoked meat all in one. For 58% ABV this is dangerously easy on the palate. Slightly viscous and with an unfolding palate. Sultanas, vanilla, oak, green apple, agave, ginger, coffee, a gently rising and then falling campfire smoke, bit of tobacco. There’s a salted fish element, maybe sea bass? It’s not prominent but is interesting. Oil fried plantains? This finish just doesn’t stop. This is bizarre but works. That’s lovely and really sticks around. The ex-bourbon influence gives it a bit of dark sugar character - less fruity than the nose would suggest and with plenty of earthy spice. The salt is almost a salted toffee quality. That’s all without water - leaving me to wonder… what a bout just a few drops. The mix of pizzeria and malt sweetness move forward and the strawberry note has gone. The flavors all tend to hit at once now - like a pissed off Bruce Lee. Gonna feel that for a while, in a good way. If I had any particular criticism it is that the water allows a bit of bitterness to sneak into the finish. The next criticism is the price, and really the limited availability. The variety of flavors keeps this interesting from start to finish, but no one flavor really grabs me. It’s almost a little too busy. There aren’t really any soft edges or dusty notes, but at the price point I’m satisfied. Overall this is a shapeshifting beast. I love it. Maybe an extra quarter point for the artwork.