87
- Nose
- Vanilla. Perfumy. Dry grass. Then late smokiness. Grilled sardines.
- Palate
- Slides off the tongue. Oily. A creamy risotto, with spinach, lemon and saffron.
- Finish
- Smoky again.
- Comment
- Beautifully complex.
82
- Nose
- Highly smoked: smoked ham, fat, the tar on the wooden walls of a smokehouse, but then the door is opened to let in a grassy fragrance. Goes very cloudy with water, then some coal tar.
- Palate
- Fragrant and floral (violet) then a blast of tarry rope. Good balance.
- Finish
- Lingering smoke.
- Comment
- The key, as ever is balance — offsetting dry smoke with a sweet spot in the centre. Good.
Whisky Magazine Issue 49
Kentucky Bourbon - Glasgow Scotland's whisky city - A world of whisky tasting from across the globe - How to be nosey - Lagavulin - Heaven Hill - Cragganmore - The art of blending - Liqueurs.
Published July 2005.
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