Nose: Star of anise, grapefruit, fabric bandaid, overripe banana peel, brown sugar, clove
Palate: Holy concentration batman, coffee creme brulee, tangerine peel, balsamic, licorice root, caramelized goat cheese, cloves and star of anise.
Rating: 7 / 10 – just so damn intense. I’m a bit overwhelmed and totally delighted. Full metal armagnac.
Nose: Cedar, cherries, canned fruit cocktail syrup, brown sugar, cheese danish, cough syrup.
Palate: Super duper dry ricola herbal and goes bitter and woody. This is for you fernet fans but I’ve got to tap out.
Rating: 4 (Ryan) 3 (Shane) / 10 – nose is great but on the palate, I can’t hang.
Nose: Salted fruit bomb. Ripe yellow nectarines. Coriander and toasted cumin. Honeycomb and pollen. I love the springbank DNA with the waxy fruit influence. Like Clynelish and springbank had a love child. Boston fruit slices. Raspberries and Blackberries gummy candied. Scotch tape. A pair of wool socks. Grilled cheese animal style from in-n-out.
Palate: Toasted peach with a hint of sea salt and basil, corrugated cardboard, endive with grapefruit supremes.
Rating: 4 (Ryan) 6 (Shane) / 10 – I love the contrasts of the nose. Springbank is rarely quite so fruity. And while Ryan is rarely enamored by the tart side of life (sounds like a personal problem to me), I greatly enjoy it. Who doesn’t like a bit of zest?!?
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