rottendon scored this whisky 77 points 
Of course, the stuff is way too young! It is nice, however, that one has used "honest" barrels and has not thrown a deep brown sauce on the market, in which every whisky is damned beyond recognition. In contrast to many whiskys, which only rise in the air, this unfortunately collapses in itself, so you should hurry up a bit when Verriechen. Overall, he is quite neat for his three years, to what extent one can deduce something there for the future, is left open, legitimate hopes but you can definitely make. Another tip: it is more pleasant to drink when it is slightly chilled.
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Surprisingly full and ripe immediately after pouring. Green notes, some cereals, a light citrus touch and also slight sweetness. That's far less New Makey than feared. After he was allowed to breathe for a while now, I have a first momentum of peach compote in my nose, but it is immediately chased away by fresh New Make notes. Only exercise revives the whole thing again, but the beautiful nose has unfortunately disappeared from the beginning. Anyway, it's really more fermented new make than whisky now. A pity, if I had known that, I would not have stopped breathing so quickly. Heat brings back some life to the shack, vinous notes are now in the foreground and the peaches are to be guessed again, but now also bites the alcohol in the nose and the bread is still there. Vanilla is still to be found, just before too much heat makes the nose musty. If it cools down again, I get a brief impression of black bread with Nutella.
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In the mouth it is slightly oily, the alcohol is also ahead, but tamed, as was to be feared. He does not remember alcohol. On the flavors side, herbs and bright honey give a rendezvous, behind there's still a decent load of white pepper. In the second sip he seems a bit sprightly, the sweetness is now rather sugary and it gets slightly metallic at the back. In the third sip, unfortunately, this trend continues, the alcohol is now very harsh and the sweetness is now almost completely gone to the herbs.
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The finish is not that short. The herbs are already forgotten when the pepper is gone. Instead, the honey slowly gives way to its carrier surface: the bread. After about two minutes, then everything is over, even to the bread reminds nothing more.
