Kilchoman tasting evening at The Oak Barrel, Sydney, June 25th 2019: Whisky #3 Nose: A gentle fruity/floral presentation that is less brightly floral than Machir Bay, but not as dusky as Sanaig. There is a rich creamy aroma and some very soft, warm and fragrant peat smoke. As it rests in the glass (and particularly after adding a drop of water) you start to sense distinct white grape notes together with some apricot and peach. Palate: A full-bodied, buttery arrival that is also surprisingly spicy. The peat smoke (which has a full, rounded quality) rises quickly in the development and there is a fruity presence - but it’s not that of either fresh or dried fruits. It has a savory touch to it like preserved kumquat or quince and there is a note of dark orange marmalade. The texture is pleasant and the balance is very good. Finish: Medium/long. As the palate subsides the larger fruity notes fade leaving a lingering mild smoky sweetness tinged with a little ginger as the aftertaste. Matured initially in ex-bourbon for 5 years and then given 5 months finishing in fresh sauternes casks, this is an interesting and successful whisky and is certainly worth tasting if you can find it. A dash of water releases more smoke on both the nose and palate, further reveals the sauternes cask and amplifies the spicy characteristics throughout. The more delicate fruity notes get a little left behind with dilution so overall the whisky loses balance when watered, but it’s still very enjoyable. Some folks may prefer to lower the abv and it can certainly cope with watering down to the low 40s. I vacillated on my summary rating for this – it started out as a solid “good” whisky but by the end of the evening, and when compared with the other Kilchomans we tasted, it moved gradually into “very good” territory. The sauternes cask influence is expertly handled and the wine shows as facets rather than just laying over the spirit like a winey blanket. “Very Good” : 85/100 (4 stars)