Nose: Pickling spices, slightly turned tropical fruit, toasted coconut, pan fried banana
Palate: A muddled gentle generic rum punch. A bit astringent on the finish. An ephemeral sweetness without any striking notes.
Rating: 5 / 10 – frankly kind of disappointing. Fine but nothing special. I did get a chance to try the full proof version at whisky live Paris later and its night and day.
Nose: Tutti fruiti, orange mango creamsicle popsicle, grilled pineapple, loads of bananas, acetone / model glue, large rain barrel plastic, cedar
Palate: A juicy fruit explosion. The initial creamy sweetness on the front of the palate is absolutely delightful. A hint of number two pencil, yellow paint and graphite. Hints of garden notes tiptoing to curry notes with water. As the palate evolves a nice wallop of well integrated wood comes into play.
Rating: 9 / 10 – massive estery fruit insanity. This is just over the top. I’m really impressed how they managed to push the boundaries and yet make it so damn fun and delicious.
Nose: Tropical butter, toasted almonds, warming wood, star of anise.
Palate: Cinnamon, wood, green bellpepper, szechuan pepper, pencil lead, shellfish – mussels in white wine.
Rating: 5 / 10 – two years later and my bottle is still at 70%. Nuf said.
Nose: Jasmine in bloom, mint pillows, roasted green bell peppers, fresh lavender, olive oil, fresh cut hay, camden
Palate: White tea – metallic, unripe peach, cat nip, almonds, refreshing, spa (mint) water, kumquat marmalade. Alcohol is well integrated.
Rating: 6 / 10 – enthusiastic, bright and springy
Nose: Black forest chocolate cake, luxardo cherries, coffee cake, stone fruit, warm leather, walking through an orchard. Touch of the herb garden. Super harmonious.
Palate: Dark chocolate malt balls, plum butter, cherries, cassis.
Rating: 8 / 10 – luxurious and impressive on the first moment
Nose: Hippie incense – sandalwood & potpourri, almond honey turron, air popped popcorn, balsa wood.
Palate: Camomile tea with honey, fruit tarts with white peaches or nectarines with meringue topping, apricot marmalade, loquat, fills my mouth with saliva.
Rating: 7 / 10 – not as into the nose, but what a lovely palate
Nose: Sugar cream frosting, maple syrup, cedar, pan seared sweet plantains.
Palate: You get the sweetness at the front, some lemongrass, brussel sprouts cooked in maple syrup, really toned down for SB dna, and finish goes a bit more of that sour/astringent bourbon barrel realm
Rating: 6 / 10
Nose: Salt marshes, olive oil lemon cake, smoked sea salt, creamy.
Palate: Oh yummy, stone fruit, unripe yellow peach, has that quintessential SB bandaid vibe but really nicely integrated here, tarmac, gouda, licking envelopes, olive brine, green peppercorn
Rating: 7 / 10 – this has been one of the better and more enjoyable of this series, very nice
Nose: Lemongrass, juicy fruit, finger limes, passionfruit, lead pencil.
Palate: Lime zest, clay, green tomatoes, white tea. it’s definitely new make, but this is a fascinating palate. Light, mineral, fruity.
Rating: 6 / 10 – I would swear this is a mezcal light agricol hybrid. Even knowing it’s an armagnac, I still think of it. And as far as mezcal goes, it’s lovely. I can’t wait to see how it ages.
Nose: Mineral oil, unripe peaches, dry maple wood.
Palate: White pepper… this is hot. Crisp white peaches, dried apple, honeysuckle, limestone / chalky.
Rating: 4 / 10 – this is too young to enjoy. The elements are interesting but it’s just hot and the flavors have yet to meld well. Time will tell.
Nose: I’m not sure I trust my nose right now. I’m getting some strange notes, but going to roll with it. Fresh shellfish. Muscles in particular. With the hint of salinity and sand. Unripe nectarines. Green table grapes. Black olives… the kind sojourn has at school most days with mild brine. Sweet and fruity then back to salty.
Palate: Definitely a strong salty taste. Not sure where the heck that could be coming from? But it’s nice and plays really well with the fruity sweetness. Reminds me of grilling red bell pepper and peaches on the bbq after doing ribs. The mouthfeel coats nicely. A bigger sips brings me into the herb patch, which isn’t usually my jam, but tonight it’s tickling my fancy.
Rating: 7 / 10 – This is really working for me but I’m not sure I trust my nose / palate. Wondering if I’m getting sick. Going to need to revisit. Revisited and man I really enjoy this. It’s unique. Still not positive I’d buy it often though, but I’d love to have a bottle for what it is.
Nose: Butterscotch, sea salt, the salty fond at the bottom of a pan after making an epic steak. Orange blossom water. Flash fried pimientos de padrón. A floral note I can’t pin, not as deep as lavender, nor as intense as lilly. Despite these amazing notes, it still smells young…
Palate: From the nose to the palate is a shocking level of alignment. And it’s freaking tasty. Char grilled fruity notes. Blackberry. Pot de creme. Salty. Umami. Light splash of vinegar.
Rating: 7 / 10 – It is sooo young and yet it is not that hot. It’s delicious and it’s a surprise. She is a wee beasty.
Nose: I’ve been doing cleanup post demolition – everything smells like sawdust. And green peppercorn steak sauce. There is a spicy richness that just carries on. And a hint of musky, dried Turkish apricots.
Palate: The mouthfeel from the plant de graisse grape is something so utterly unctuous, I’m just shocked we don’t see it used in more blends to give it weight. It just coats. The oak pops but isn’t overwhelming, more piquant, and shows as white pepper.
Rating: 5 / 10 – There is really nothing special here besides the mouthfeel. It needs more depth.
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