Appearance: Opaque, milky caramel-beige. The colour of café au lait. Aroma: Maple syrup, vanilla, crème caramel. Flavour & Texture: Sweet caramel, cream, vanilla fudge and maple syrup with an alcohol note in the foundation that is just perceptible as whisky. The texture is light and creamy rather than rich and heavy, which is pleasant. There is a mild hazelnut quality to the aftertaste. This is a follow-on product to the company’s original “Whisky and Maple Syrup” liqueur, and in my opinion it is far better. The earlier product was not a cream liqueur, had a very cloying, syrupy quality and was candy-sweet. While this is also sweet the fats in the cream modulate the sugar content very well and make it more approachable. It is not a complex liqueur, but it does what it sets out to do very well. Like all whisky-based cream liqueurs this is inevitably going to be compared to Bailey’s Irish Cream, and it is a capable competitor. Mrs Cascode has become very fond of this and I’m not averse to a dram after dinner myself. I’m not sure we like it enough to keep it stocked, but it’s a contender in this field and I’d buy it again. “Above Average” : 81/100 (3 stars)