Tasted in Whisky Magazine Issue 55 by Dave Broom and Arthur Motley.
Whisky Magazine is the perfect complement to the dram in your glass. Every issue brings you fascinating articles on the art, science and romance of the 'water of life', plus page after page of tasting notes.
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.
Interested in whisky tasting, why not nose through our Nosing and Tasting booklet online. It is a great guide to get you started with nosing and tasting your whiskies.
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