Westward Sourdough

Nose: Malt, vanilla, oak, olive oil, cheese, beer, fruit, carob bean and nutmeg. Palate: Sweet, crisp fruity grains in the arrival. The development brings spice notes, a little heat, wholemeal bread and cocoa. The texture is slightly oily. Finish: Medium. Spicy. The nose is reminiscent of a Scottish malt whisky but there are some unusual aromas that I’ve not found in any other malt. It’s interesting, pleasant and easy to drink and there are aspects all the way through that make me think of beer (particularly IPA, although it does not smell exactly like that) and of fermenting wash. It’s not unpleasant, fresh even, but it is unusual. There is a fruity, feinty quality to this whisky that some might not like but I enjoyed. Although I didn’t actually smell or taste bread at any stage, there was something about it that did make me think of wild yeasts or kombucha starter. An interesting experiment and a good whisky, but sadly at the local price of AUD$175 I won’t be buying a bottle. Tasted from a 20ml sampler. “Good” : 84/100 (3.75)

The nose is fruity and pleasant. I don't recommend using as a mixer. I don't get sourdough. This whisky would be a great summer drink neat or after dinner.

Bright, sour and spicy. Delightful. Notes of fresh peaches, mango, honeydew, chocolate, vanilla and nutmeg. I can taste the sourdough bread. Really interesting and different and like all of westward’s whiskeys it’s tastes a like dessert without being overly sweet. Balanced.

Might be my favorite Westward experimental release yet. The nose is cocoa and peaches. Coconut, peach, and baked cookies on the palate. The finish is baking spices and orange peel. Love this! Talking to Christian, this release is just barrel 1/3. It will be interesting to see how it evolves over time.