Peat and sherry, not always a great combination, crossing fingers... The color is auburn. It smells peaty, dry, sulphur, yeast, perfumy, soapy, paint thinner. A raw beast, maybe bit young, I believe... The taste is all peat and sulphur, some burnt rubber and raw rhubarb. I'll add water, if not this is just a crash between peat and sherry wood influence, no medicinal or coastal notes, no Laphroaig that is. With two teaspoons of water added to 3cl of spirit, it turns thicker, creamier, more cinnamon, black pepper, dandelions, crayfish or other shellfish marinated in mulled wine, fortified red wine, much more interesting now. I know some of these notes seems a bit out there, but its how I experience this whisky with water added. The finish is peppery and short.
With added water, this bottling makes more sense: 6.5
Next tasting: The Macallan Distillery
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