“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 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)