A bit evaporation as one might expect, this being bottled around 25 years ago. And being the strength it is, there's plenty of alcohol to go around. The color is white wine-ish. It smells vanilla, soy milk, dry white wine, heather, ginger, raw onions, strong flavors that makes me think of root purees and onions en masse. The taste is starchy, peppery, chillies, vanilla, porter head, hard to get much more than the spirit at this stage, but its far from "new make-spirity". Adding water. Now it turns more oaky, cheddar, peppery, feta cheese, olives, clover, lemon zest, more rich and sumptuous, a splendid surprise. I always enjoy whisky that can handle some water, why? I just get to taste it many more times. The finish is long lasting and peppery.
Quite a bomb: 7
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