Whisky Tasting : The Oak Barrel, Sydney, 19 January 2021. Whisky #3 Nose: Fresh-cut hay, orchard fruits, tobacco, sultanas, leather, wood shavings. Clean, with a hint of vanilla, but it’s too tightly wrapped when neat to reveal its full character and there is an initial pall of ethanol that has to disperse before you can come to grips with it. A dash of water helps to reveal the nose. Palate: Very cereal-centric arrival. Bright grains with an herbal compote, anise, ginger, cinnamon, pepper and cacao. Like the nose it is tight and hot when neat and although it is a “big” whisky it is a little thin in texture. As it develops a more toasted grain flavour becomes apparent. Water tames the palate but does not substantially change the profile or unbalance it. Finish: Medium. Toasted cereal turning to sweet/tart dark fruit notes in the aftertaste. Water initially kills the nose but given time to recompose it gains body and sweetness. The palate is brisk and spicy, even when diluted down to well below 40%. It’s a hot whisky with the casks clearly apparent as a separate woody aroma, but not really cooperating with the spirit. It is well balanced but seems young. However it also shows a lot of potential – there is a strong personality to the distillate that will stand up to long maturation in the right conditions and gain greater depth of character. The big issue for me is the high price. Regardless of how good this may be and what potential it shows, right now it is the same price as a bottle of 18 year old Springbank and it is simply not of that class. “Above Average” : 82/100 (3.25 stars)