They do not come much darker than this, but a dark whisky, at least in my experience, isn't always a sweet oloroso-driven one. I've found that it's as well to do with the size of the cask. The smaller the cask the more likely to get a more oaky, volatile and bitter sherried dram. Octaves on the other hand, I find, often smears the sherry on a bit gentler. The color is almost coca cola, a dark marsala wine perhaps. It smells a bit burnt, sulphur, cinnamon, cardamum, phenol, honey, coffee, cigar smoke, a more than decent oloroso-driven malt it seems, without being too sweet. The taste is creamy, licorice, hot cinnamon, burnt, sulphury, it's one of these thick sherry-monsters that often needs some water. Let's add two teaspoons right away. Now it goes on with more sweetness, dates, figs, plum juice, cinnamon, beetroots, ginger, leather, peat, quite some peaty notes actually, also black pepper, cocoa and chillies. The finish is long and bittersweet, a bit like genevers.
The best sherried one I've had since long, much better than the A'bunadhs for example: 9
Next tasting: Talisker Distillery
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