Tomatin 12 Year Bourbon & Sherry Casks

N: Sour, damp wood. Black licorice. Recently spoiled orchard fruit. More ethanol than you'd expect from 86 proof. P: More black licorice and sour fruit (mostly apple). This is not a combination that works for me. Behind that, there's a bit of caramel, toffee, and coffee. Finish is basically more black licorice and sour apple, but with a fairly hot cinnamon candy note. This is not an improvement on the base flavors. It's often really hard to decipher the line between a whisky I subjectively dislike and one that is actually just plain bad. This is definitely not for me, but I'm not sure it's bad - in the sense that it's poorly made/executed and really almost no one should like it. I don't get the impression that this is a miss for what the distiller intended, so I don't necessarily think it's poorly made or executed. But I'm not sure who wants a black licorice/sour apple scotch. It's kind of like taking a mediocre (cheap) scotch and then aging it in mediocre (cheap) bourbon barrels. Maybe that was the plan - not totally unreasonable for a ~$30 12 year old single malt. Whatever happened here, I can't do it again. Good luck to you if decide to try it.

Spices, burnt pear and oranges, oak, dark fruit, oily, salted milk chocolate, cooked corn, green apple, banana, fig, smoke. Some heat to it. Malty.

Nose: Fruity sherry notes of mixed berries (strawberries, sweet cranberries, sweet raspberry), red candy apple, sweet vanilla cream mixed with lovely fresh caramel sauce, a slight note of pineapple cheesecake, pineapple and creme candies, graham biscuits, aged honey, some sweet and sour sherry tartness (unripe green and red apples, pears), lavender soap, hint of heather, burned cedar, orange marmalade, a touch of black pepper, ripe red plums, fine barley sugar with crystallized honey, apple jam, slight spicy cinnamon, light peppermint candies, some maple and treacle, sweet tea with nutmeg and touches of ginger and clove, light notes of thyme, lemon meringue pie Palate: Honeyed barley sugar, light citrus notes of lemon combined with fruity nectarines, spicy oak wood, mixed ground pepper, cinnamon and mace, green paprika, slight hint of wildflowers and chamomile, raisin and hazelnut medley with dried apricots, a touch of mocha-toffee, medley of green and red apples Finish: Rye like spices (cinnamon, nutmeg, black pepper and clove), rye bread, peach and dried apricots, nectarines, fresh peppermint, a touch of brown sugar, tangy oak, treacle with some maple and sweet tea, Spanish oak spice, raisins and dates

Perfect 😍🥰😌