Bakery Hill Peated

Tasted in Whisky Magazine Issue 49 by Martine Nouet and Dave Broom.

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Tasting Notes

Martine Nouet Nose Sour. Butyric, slightly rancid. Wet decaying straw. Tangy. Palate Sweet but tangy. The same unclean cereal notes from the nose linger on the palate. Finish Dry, a bit heavy. Fresh oak. Comment It seems to have retained all the back side of an animal farm. An attempt to replicate some long ago illicit still stuff?

Dave Broom Nose Clean and fresh. Smoked cheese, apple wood. Water shows it to be slightly gawky but the smoke gives it another dimension. Palate Clean and quite light. Citric and intense. Has a charred quality and a certain swagger. Nutmeg. Finish Toasty, smoked. Comment Again, well distilled but still young.