Waterford Tasting, The Oak Barrel, Sydney, November 27th 2023, Whisky #2 Nose: A full-bodied but crisp and clean expression of barley. Fragrant, but not simply fruity nor floral – it’s a cereal fragrance with just a tiny hint of stone-fruit. There is also a bready note as of baking white bread rolls and a savory, umami quality like sliced mushrooms in butter sauce. There is no sign of overt cask influence. Palate: The arrival is beautifully textured, being creamy and velvety, and this smooth, oily richness persists right through to the aftertaste. I noted freshly milled cereal and fresh but very reserved stone fruits (nectarines and apricots). There is a chalky flavour like goat’s cheese and some white pepper but again these are restrained aspects and they act as spice for the cereal rather than being big flavours that stand out. The mouthfeel is simply scrumptious. Finish: Medium/long. Creamy oatmeal, fresh bread with butter and a hint of lemon. The finish is better described as “slow” rather than long. It has persistence, but not because of intensity, it is instead easy, smooth and languid. This single-farm expression was distilled in 2016 and bottled in 2020 as an exclusive release for the South African market. Somehow a few bottles made their way to Australia, I think through club releases, and one bottle was opened for the tasting. Maturation was in virgin American and French oak (as is the case for all Waterford whiskies) but also vin doux natural wine casks. It’s a lovely whisky with exquisite integration and it's the best Waterford I’ve tasted so far. For me it stood above all the others on the night due to its exceptionally fine texture and the restrained hint of sweetness that was no doubt due to the sweet wine casks. I found it very appealing and would have bought a bottle in a heartbeat, but sadly none were available. “Excellent” : 88/100 (4.5 stars)