I have to admit that I am totally enthusiastic about this Craigellachie, depending on the form of the day, but sometimes caught on the wrong foot. Sometimes it ranks with my intensity among my favorite ex-sherry fillings, sometimes the tropical-dry-bitter power almost kills me and the sharp dryness leaves little room for other impressions in the mouth. For cross-border commuters certainly exciting, but on most days I like it a bit more harmonious ...
The amber-colored malt immediately unfolds a strong, sweet aroma storm of flowers, fruit and perfume in the glass, which appear to be syrupy interwoven and hardly want to separate at first. Cappuccino with cocoa powder and shortbread dipped in whisky emphasize the sweetness before a strong sherry-fruit tone emerges from the glass: caramelized blood oranges, mango, honeydew melon, banana with beetroot and, as compensation, a few light, slightly sour grapes and tangy lime. The high alcohol content is hardly noticeable, at most in a slightly more pointed, cheesy-spicy and even slightly medicinal note of roasted pumpkin seeds, nutmeg, young birchwood, old leather and a slice of Emmental cheese in the distance.
Holla, the forest fairy reports! After the round and full nose unexpectedly hot, the alcohol burns sweetly-fiery and extremely astringent in the tongue and palate with chili chocolate, spicy-herbaceous, young tobacco and caramelized meat sauce. And already intense fruit aromas of pineapple, mango, sour cherries, juicy raisins and forest honey literally make your mouth water before lightly burned biscuits with walnuts spread a dry, almost dusty espresso powder bitterness in the oven.
The aftertaste of the blood oranges not only carries the blood in its name - an iron-like impression and a metallic burning sensation, as if you had just bitten your cheek, stick together with surprisingly sweet and malty bitter chocolate, pear peels, blackberries and sour cherries for a long time a memory of spiced wine back.