Super bourbon-cask-driven, with plenty of those woody, spicy-sweet flavours throughout. We didn’t do proper guesses before revealing the bottle, but I was certain there was a fresh, active bourbon cask involved. What I didn’t expect was the Campbeltown pedigree of this whisky. I really didn’t pick up any coastal influence at all. I did get the oily texture hinted at in the name, but it wasn’t enough to point me towards the Mull of Kintyre. I’d like to have spent a bit more time with this one, but what can you do.
Nose: Loads of sweet gingerbread spice up front: ginger (duh), cinnamon, nutmeg, and brown sugar. Lots of fresh orange, with a nice floral touch. Crisp apple, some cherry, and sweet butterscotch. A hint of coffee grounds provides some rich earthiness.
Palate: Nutty, and really bourbon-y. Ginger spice up front gives way to flowers, lime, and soft rounded fruit. Malt and dry hay in the middle, with a luscious buttery note. Builds to very bourbon-y dry oak, with sweet caramel and nuts. An earthier sweetness persists underneath, maybe pumpkin?
Finish: Nutty and off-sweet. A sort of citrusy, floral black tea develops here, getting towards Earl Grey. A touch of peanut, and some bitter malt on the back end. A bit of a vegetal sweetness appeared after a while, maybe like cooked green beans.