Nose: nosing I would swear we are talking grain whisky or a buckwheat brown sugar shochu. Oats forward. Clarified butter, tangerine spa water, unripe pineapple and tart green grapes. Water improved the nose rounding it out. It’s quite piquant. 

Palate: Tangerine/orange and whipped cream. cooked barley. Oats and creamy mouthfeel. Mirin. A dollop of spearmint, but overriding it all is a sharp and green wood. A note which becomes overwhelmingly dominant with a splash of water.

Rating: 5 / 10 – Label 10. Novelty 10. But this is about the liquid. I would never ever guess this was a rum. This is strange. Almost too intense or not intense enough. Might be a perfect candidate for a highball. And sparkling added, tested and approved.

Nose: Plum jam on country bread, mild mode made chai tea with milk. I have vivid sensory memories of walking into a malbec winery. Concentrated red wine tannins wafting off giant oak barrels, my friend Peter playing the piano as it echoes through the cathedram (no that isn’t a real word, but it’s where I pray). The smell was so intense it triggered my red wine allergy and I had to go lie outside amidst the vineyard. Bright cabinet spicer, coalescing into classic Graham crackers. This just has the best px nose after a rest in the glass, dates/figs, golden raisins, vanilla bean. Pfffft what a nose. This is gorgeous

Palate: jammy luscious hug. What a baller px cask – exceptional. Hot cocoa with ginger, turkish apricots. Christmas pudding. BUT it burns and has a bitter sharp moment like a pothole you weren’t expecting in a perfectly paved new country road.

Rating: 6 / 10 – without that bitter note, this would be a 9. But it is such a disharmonous moment. But what a nose and amazing px influence.