A nice late-fall dram! It’s getting a bit late in the season up here in the frozen Canadian wastes, but a warming, spicy, well-matured whisky is always welcome for me. That’s what this is: it’s almost rum-like in its spice character. The grain component works quite well, and adds some nice sweetness. I might have liked it better if it was a bit more robust and a bit less oaky, but it’s very solid and something I certainly wouldn’t mind sipping on a chilly evening.
Nose: A bit shy, but fruity and warm. Spiced baked apples, dates, cherries, strawberries, honey, brown sugar, and butterscotch fudge. There’s a distinct mushroomy earthy note, as well as some sweet dusty grain. Some more earthiness emerges as it rests: roasted pumpkin, wet dead leaves, and a hint of fennel. It’s spiced with cinnamon, allspice, and sweet milk chocolate.
Palate: Warm and spicy. More sherry influence here: rum-soaked dried fruits, brown sugar, and candied nuts. Heavy tobacco, bourbon-soaked oak, and earth in the midddle.
This needed another full hour of rest to really get going. Now there’s candied orange peel and cocoa powder on the arrival, followed by a warm floral and vanilla sweetness through the middle. The oak, while still present, has mellowed somewhat. Caramelized mushrooms, black pepper, and cinnamon towards the back end.
Finish: Medium length. Earthy and very lightly smoky. Dark-chocolate-chip banana bread and pears. Cooling mint and herbal tea with lots of honey. Some lingering oak.
The extra rest brings out lots of sweet cinnamon and toasted cream, as well as sweet corn.