Nose - grape must, butterscotch, vanilla, black cherry, plum, apricot, orange zest, fig, cinnamon, nutmeg, strong oak, black pepper, chocolate covered raisins, mild to moderate ethanol burn.
Taste - tart grape, black cherry, plum, raisin, dark chocolate, nutmeg, cinnamon, butterscotch, vanilla, bitter walnut, ginger, black pepper, orange, lemon, tannic oak, mild to moderate alcohol bite, finishing medium length with dark fruits, chocolate, and musty, tannic oak flavors.
So how have an extra five years in the barrel impacted this when compared to the 25 Year I reviewed yesterday? The obvious difference is that this is much darker, more brooding on the nose and palate. The bright citrus and fruitiness of its younger counterpart are nowhere to be found. In their stead, dark dried fruits, semisweet chocolate, and strong oak dominate. I’m getting a strong aroma of Raisinettes as well. The palate is similarly less bright and sweet with dank, musty fruit and wood replacing the other’s youthfulness.
I like this more than the 25 Year. It’s certainly more my speed with its darker, less sour profile. This doesn’t quite match the quality of the single cask, barrel proof L’Encantada offerings I reviewed, but it’s not significantly worse either. With a slightly higher proof, I could see it almost equaling those for me. A big thank you to @ContemplativeFox for the generous sample!
Create Account
or
Sign in
to comment on this review
@ctbeck11 Yeah, I prefer the higher proof versions too. I always prefer erring on the side of higher proof than lower when diluting because I'm perfectly capable of adding my own water. As for vodka, I really don't understand it. As a mixer, it just seems to water things down, so I'd actually take it at a higher proof.
@ContemplativeFox I’m fine with vodka staying at the low proof, but find with most other spirits, there’s a disservice done when they’re bottled at 40%. And I agree that some beg for less dilution more than others. I have fewer complaints with low proof tequila, and mezcal more broadly, but on average prefer the higher proof versions of them, though unfortunately they aren’t as widespread in the market yet.
I think this could benefit from a higher proof too. It (and many brandies and tequilas) hold their own even at a measly 40%, but there's so much untapped potential.