Tasted in Whisky Magazine Issue 62 by Martine Nouet and Dave Broom.
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
Fruity. Cider apple. Crème brûlée. A wave of vanilla slowly emerges. Candied chestnut. Slightly grainy. Palate
Sweet and smooth. The grainy character lingers. Not integrated caramel syrup? Weak at mid palate. Finish
Sweet, bland. Comment
Does not reflect a quality spirit. Looks as if it had been sweetened.
Dave Broom
Nose
Perfumed and grassy, cumin and cinnamon, fresh fir, curry leaf/methi. Exotic and some complexity. Palate
A floral start: freesia. The Turkish yoghurt (it’s different to Greek) and apricot giving a thick feel before yielding to spiciness. Good length. Finish
Guava. Comment
Spicy rather than blandly sweet.
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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