For me Michel Reick is one of the busiest German bottlers and regularly proves tremendous instinct, if not magic, when he comparatively young whiskys - matured in always error-free barrels - with alcohol levels far beyond the 50% vol. bottling ... and they are always extremely good pure drinkable.
Since he apparently has buttoned up my heart's distillery for Mars, I am particularly curious here - and possibly also particularly critical.
Conclusion: a surprise bag. Like the bottlings of Scotch Universe so often. Who buys the whisky in the expectation of a clearly articulated Highland Park, will probably not be happy. If you play skillfully (not like me here) with water, but you could find a balance between distillery and wine. Oh yes: this whisky is not martial, so in the end only the reference to the red planet remains, far from mythology.
I read 63.1% vol on the label, but my nose says no. Here everything is turned upside down, which I think I have learned about whisky. Young whisky, high alcohol content = reason for caution. Nope. Almost shy, the malt is still in Glencairn after 20 minutes. Sweetness of thick berry jam rises towards me. In it everything, from richly sweet strawberries and blueberries, but also pleasantly acidic components of blackcurrant and currants. That here was a wine barrel in the game, can be guessed on the basis of minimal winy dryness. This is completed by fresh vanilla biscuits. Three core flavors so, everything coherent in itself, but all no signature flavors of my beloved distillery from the far north.
With water: The nose immediately reports a well-known impact, wine retreats and gives room for fresh sea air, a herbal note that makes me think of thyme and also a hint of smoke is there, I mean.
Mars has his spear pulled and tickles the edge of the tongue. Salivation begins immediately, but the alcohol does not stingy, think more of a buzz in the mouth. The sweet and sour berries immediately start to speak again, and an acidic oak note is also noticeable. Wood is the keyword here. The mouth becomes dull relatively quickly, it puts a kind of layer of charcoal dust on the tongue, without being smoky. Bitterness? None. For pleasant roasted malts.
With water: malty, maritime and with herbs. I think of fresh ciabatta with mediterranean herbs and some sea salt. At best, the fruit is still calling from the background.
Cherry juice, fresh biscuit dough and toasted bread.
With water: a short but spicy reverberation remains.