Cutty Sark Original Scots

Tasted in Whisky Magazine Issue 9 by Michael Jackson and Paul Pacult.

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Tasting Notes

Michael Jackson Nose Very faint seaweed. Estery. Fruity. Palate Very light-bodied, but with interesting flavours. Coconut. Pistachio nuts. Rosewater. Finish Hessian, cedar and oak. Salt, very definitely. Seems to lift in the finish. Comment The flavours are tightly combined. I imagine exploring them late at night in a vaguely disreputable bar in the tropics. Perhaps it's the name.

Paul Pacult Nose Intensely grainy and cereal sweet, with background touches of toasted almond and nougat. The aroma is vivacious at first, then it fades to obscurity with frightening velocity. Palate Ethereal to light-bodied. Pleasant, if one dimensional on the tongue, showing mild, grain mash, manufactured, sweet flavour notes of light toffee and cane sugar. Finish Thin. Highland Spring mineral water shows more depth of character. Comment I find it too manipulated and, as a result, painfully bland. A cardboard cut-out.