Wemyss Vintage Malts Dried Fruit Basket

Tasted in Whisky Magazine Issue 55 by Dave Broom and Arthur Motley.

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Tasting Notes

Dave Broom Nose Initial citrus notes (lime) soon give way to bready aromas: wholemeal flour, hot baguette, butter. Sweet with a sulphury underpinning. Palate Drier notes emerge: malt and a green, unripe quality. Things begin to turn bitter towards the finish... Finish ...and end up like cabbage. Comment That raw sulphury edge suggests an immature whisky or one where there’s been little communication between cask and whisky.

Arthur Motley Nose Vibrant fruits: Satsuma, lemon pith and Braeburn apples. Sultanas. With water more lime and a slight oiliness and metallic element, like a hot engine. Palate More cute fruits, with artificial lemon and lime flavours. Finish Malty toast, made with wholemeal bread. Comment Certainly lively, but a little too astringent.