Inexplicably, coloring was used for the whisky, to make it reach the truly pleasant amber appearance. A sin.
The nose immediately welcomes the peat, very full and round, more marine than medicinal, which soon steps aside to leave room for a pleasant sweetness: raisins, ripe apples, marzipan, a touch of chocolate. On the bottom, a light layer of ash and cloves.
The mouth is very oily, with the smokiness that immediately envelops the palate with barbecue shades on which they have also grilled ripe fruit (everything is better grilled, a bit like fried). The peat is clearly dominant, saline and incinerated, reversing the balance of the sense of smell with my personal disappointment: all the sweet and fruity aromas seem to have tarnished, flattened in a somewhat boring and monochordic profile. A slight spicy note comes back accompanied by wood, which in the long run is the element that makes itself felt the most, as if it were the only concrete contribution of the European Hogshead.
The finish is medium, with wood, ash and fruit, very dry.
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