Bruichladdict wrote:In my experience, the wood can give off a toffee like flavour, but this is usually associated with European Oak. AP is most certainly matured in ex-bourbon casks, which typify the vanilla, creme brulee, coconut profile. Now have a look at the colour on the AP...I'm not sure that even 25 in a bourbon would convey such colour. I've got a 16 year old Nadurra that is much lighter than that. But without info from the distillery (almost non-existant) it is impossible to know for sure.
The caramel aroma that is given off to my nose seems atypical of a matured whisky, even in European oak...Nonetheless, it is good stuff. I just wish more canadian distillers would take the craft seriously. I would love to try a sample of Highwood 10yo Centennial sometime...the price is right. Have you tried it before?
Yeah, I just finished a bottle last week. I really like it. I think I posted a review on here a little while back. Not incredibly complex, even for a Canadian, but it is warm, easy-drinking, incredibly smooth, and the flavour agrees with me very much. Century Reserve (15yo) is similar but with more pronounced oak taste.
Many bourbon and Scotch drinkers would likely find Highwood stuff too subtle, but it suits me quite well.