Nose: Gummy peaches, sweet smoke, cream toffee, pillow mints.
Palate: Olive oil, warm sourdough bread with a drizzle of honey, lick of smoke, white pepper and menthol
Rating: 7 / 10
Nose: Baking soda, mild pickling juice, old lady perfume.
Palate: Light oats, sour milk.
Rating: 3 / 10
Nose: Sugar frosting, grape jolly rancher
Palate: Strong bazooka joes grape gum, mild sulfur note.
Rating: 4 / 10 – meh
Nose: Charcoal filters, pool water, condensed milk or werthers original, dandelion, blue corn, bird of paradise flowers (had them in my yard growing up), quite peated
Palate: Rubber bands, resin / pine and garden herbs, dried coconut flakes that have gone slightly stale.
Rating: 4 / 10 – For all the love that Springbank gets, it’s got no shortage of misses. They are hard enough to get these days that people don’t open the bottle or they over appreciate the liquid just do to the effort involved. This is no winner.
Nose: Fabric bandaids. Hard cured sheep cheese and artichoke dip. I’ve always wondered if you could have honey from garden herbs. Imagine honey from dill flowers? Make me curious if bees get high on a daily basis? *Spices such as fennel, dill, saffron and anise contain psychoactive substances which can induce sedation, stimulation, or hallucinations.* Apparently I’ve never found the right dosage for my dishes. A present and warm peat. Today, Julie rejected the sandwich I brought her. Chorizo de Teror, which is closer to a foie gras than any sausage you would know. But it has this intense funk to it, which you either embrace, or simply defeats you overwhelming your taste buds.
Palate: Maritime with an intense attack. Boom! Salt, peat and sweet. I sometimes sneak jars of the hot pink pickled ginger they serve with sushi because I like the bite. A lovely sour acidity. I took the kids for dumplings on chinese new year this weekend, as is the tradition.
Rating: 7 / 10 – This my friends is pure neurosis. And yet somehow it just works for me tonight. I’m struggling to rate it, as I love it and would never reach for it on a regular basis, but would gladly have one in my cabinet, and know it would be there for a couple years before it was polished. We’ll see by next week if it holds at a 7 or lands a super solid 6.
Nose: Raspberries, currants.
Palate: You get that red wine tannic astringency, raspberries and milk chocolate.
Rating: 5 / 10
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