Nose: This is so different from my expectations that I walked away from the glass for a minute. Starting over. A bright green note – wheatgrass sweetened with apple juice. Waffle fries, when they are extra crunchy and almost tempura like in texture. Mayer lemon wafers and almond biscotti – the hard ones which require a coffee bath to be the slightest bit edible. Whisps of cinnamon and nutmeg on overnight oatmeal. And a strong newmake essence.

Palate: oh, much more inviting than the nose… a very rounded and gentle palate. Chamomile tea with a tiny squeeze of honey. A warm water/oatmilk with a dusting of chocolate and cardamom. Grapefruit zest. The grains are the primary flavor, but I don’t know the mashbill – there is something quite potatoey on top of malt. The palate does carry that new make character from the nose and is quite drinkable.

Rating: 5 / 10 From the description, something different is happening in the aging, but it’s written so vaguely “An experimental Amontillado Sherry barrel with rested Ban entwining whisky, fig, chocolate, and madeira using a unique cocktail aging method.” Anyone know what that actually means? I don’t love the nose, but the palate is quite drinkable. I’d happily take a pour in a bar, but probably not buy a bottle.You rock @ Diarmuid Roche for sharing the pour.