Nose: Uncuous, southern bbq, dates, prunes, figs
Palate: Pure sherry bomb. Grenadine, subtle meatiness, dried prunes.
Rating: 8 / 10 – 50 shades of glendronach.
Nose: Quite lovely. Bright citrus notes, pineapple and grilled lemons. A Petit-suisse with a big spoonful of loquat marmalade. Grilled leeks and a strong garden vibe, almost ferns. Sojourn is obsessed with all things Jurassic and is now on the hunt for the world’s oldest plant. Time to take him to the botanical garden again. Under the sweet smoke, salt crinkles my nose, nearly iodine.
Palate: True to the nose. The taste in my mouth when I’m spinning clay pottery. Yuzu gummy candies. Grapefruit peel and a lick of ginger. A mild green tea with a tiny dollop of lemon and honey. The smoke layers gracefully. This would make a hell of a tea.
Rating: 7 / 10 – I am no yamazaki fan boy. I’ve had a number of the older expressions when I used to travel to Japan for work and they were lovely but I would gladly have picked an older hibiki or springbank or bourbon for the money. So, when I say this nose is off the charts, I am certainly not swayed by any mystique. Lovely.
Nose: Lychee white tea. Rose hips. Strong perfumey note. Honeydew melon milk hard candy. Sugar cookie. Lychee, did we say lychee? Tangerine and fresh hops. Organic herbal Oway body lotion, for the modern man. Honestly, the way Ryan sells it, I would use that but the odds they make it to western africa is low. Orange zest.
Palate: Palate mirrors the nose. Loads of that lychee front and center. Orange zest, fresh peeled orange wedges, and essential oils. White pepper. Jasmine. Rose hips. White chocolate. On the more astringent side.
Rating: 6 / 10 – How can this be so beautifully fruity? It’s completely off the charts palate volume. Def leopard of whisky. Could be a 6 or 7 but had too many to make the call.
Nose: Powdered sugar. Cranberry orange relish. Metallic. Clover. Slightly hoppy with moist oats. Cow chow. Sauerkraut and cornichons.
Palate: Full on spearmint. Fancy rosemary herbed butter. The alcohol isn’t in your face, but you have to work your way up to here. An intense, intense woodniness. I feel nearly pine but ryan disagrees and thinks he needs to start licking the tropical hardwoods at home depot, perhaps tea tree.
Rating: 7 (Shane) 6 (Ryan) / 10 – it’s down right absurd this is drinkable. And delicious. Fucking hazmat hoose juice. My mouth is completely numb. Ryan thinks I lack fortitude.
Nose: Sliced peaches on brown sugar oatmeal, Granola with dried goji berries, papaya and coconut flakes. Steel cut oats and honey. Tomato vines.
Palate: So peach forward. And raspberry coulis.Papaya frosting. A great fruity sourness on the finish that inspires the fan of lambics in me. Bitter on the finish but within the range of acceptable and adds dimension. Comes in hot and keeps on dishing.
Rating: 7 / 10 – a powerfully intense fruit bomb.
Nose: Abbazabba–peanut butter wrapped taffy shell. in a Nutella, PayDay & 100 Grand candy bar, and Ferrero Rocher. So damn nutty. And fresh agave. What do these sheep EAT?!?! Yup, farmer Peter, all the sheep had their PBrotein shakes this morning. Whiffs of pipe smoke wafting out of your favorite bar. Toasted chestnuts outside the mall at xmas.
Palate: Warm spanish peanuts, and a brown ale while drinking at a bar with friends. Yeast cakes. Few slices of jamon serrano and grilled green onions. Deep dark cinnamon, earthy variety.
Rating: 7 (Shane) 6 (Ryan) / 10 – It looks like those sheep were well hydrated. Proof that color is rarely an indicator of goodness. Same for booze, same for people. I’d buy a bottle of this hands down.
Nose: Right as ryan came on zoom, he was rubbing tigerbalm into his eyes. Trying to break the evil spell and prepare himself for all that biodiesel potency. Fennel seeds, peach tea, potters clay, apple chutney, turnip, creamy black peppercorn sauce on smoked loin. Dried peppers. Reminds me a lot of some of the agave distillates like sotol with the earther green funk. With more time in the glass, canned pears and….very oddly….raw beef.
Palate: Strong pepper and leek notes, garden variety hot peppers. Arugula with grapefruit supremes. Much lighter smoke of touch than the others, like a nice chargrilled steak. Add green peppers, sharp onions and broccolini. Bouji fajitas, molcajete, rehydrated peppers.
Rating: 6 / 10 – the agave lovers will flip over this. This isn’t the type of profile I typically reach for, but dang it’s fun, interesting AND good. Peter thinks it was mostly likely a 200L pinot noir. 6.7 Years in the barrel.
Nose: It’s as if you stuck your head into a diesel truck’s exhaust. Burnt bbq with a big dose of mesquite wood. Walking into a smoking shed filled with white fish. Even the color captures the level of intensity of the smoke here. Tires. Nose evolves with more time in the glass, wood shop, varnish, and chamomile. Newspaper.
Palate: Smoking a cigar. I was kind of scared to taste this given the nose. Not only is it not bad, it is shockingly drinkable for about a second, and then I’m completely overwhelmed. This harkens to my first time drinking balcones brimstone. Or smoked tamarindo. Mid palette is a varnish. Whoooo this is so so intense.
Rating: 4 / 10 – Fascinating. I can’t even finish my glass. Octomore ain’t got nothing on this. If you like smoke, this is the penultimate, marked by delicious burps of brisket. I think I’ll actually keep this sample and use it as a replacement for liquid smoke in a recipe. It reminds me the very first time I tried a caroni 4 years ago in a restaurant with my wife.
Nose: Reuben in a glass form your favorite jewish deli, complete with the dill pickle on the side. With more time, maybe less deli and a bit more sweet. Leeks. Turkish dried sulfured apricots.
Palate: Intense dill. Fresh marbled rye bread. Did I say dill? Pickle with fresh dill, dilled pickle, pickled dill, whatever combo you want to go with fits the bill. A black cloud of tractor smoke. Bitter tractor ass.
Rating: 4 / 10 – Fuck it, I give up. Mercy me.
Nose: Fig newtons, raisin bran, oily, fresh teak patio furniture.
Palate: Spicy, fresh vietnamese cinnamon, mild black tea, strong wood
Rating: 5 / 10 – a solid spice bomb. But will admit it’s less balanced and missing the sweet syrupy side of px I really love from the other 12 years.
Nose: White peaches, wax cleaner, tangerine, lightly grassy, whiffs of mint, biscotti, malty and fresh bread.
Palate: Nails the nose, with a nice tart note to balance the sweetness. Lemon drop, white tea, candied ginger, pepper and rose petals. A slight butteriness on the lips.
Rating: 7 / 10 – this is beautiful in its simplicity and balance. It doesn’t have crazy depth or flavor profile, but it absolutely shines in what it does here and the pairing between nose and palate. This drinks like a classic Clynelish whisky.
Nose: Classic bourbon cask. animal crackers, vanilla pudding, light anise vibes.
Palate: A bright sweetness. Pot de creme, hints of caramel, grapefruit peel.
Rating: 5 / 10 – delicate finely balanced bourbon matured laddie. yawn.
Nose: Homemade fruit leather, bright tannins. Tomatoes on the vine, talcum powder. Oiled brown paper.
Palate: Cherry pot brownies. copper penny. salted cod, dusty wood
Rating: 7 / 10 – what a transformation from last years cask sample. This has a nice deep flavor profile.
Nose: Tangerine, smoked salt, juicy fruit gum.
Palate: Sumo orange, very gentle peat notes, miel de caña
Rating: 6 / 10 – an unusually elegant port charlotte. Cleaner than some of its kin.
Nose: Vanilla icecream, green apple peel, grilled pineapple, kettle corn
Palate: Sweet toasted corn with brown sugar and smoked butter, hint of iodine and big smoke.
Rating: 7 / 10 a raucous good time. Elegant nose with a big palate.
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