Nose: The first impression is strong alcoholic and immediately full-bodied - or should one say "full-nosed"? Well recognizable is also a clear acidity and fruitiness. We find a very ripe pear, about the same time as it drips through your fingers at the first bite. And then ... cake dough! There are memories of a bygone childhood when it was one of the biggest successes to succeed in stealing a finger of dough from grandma 's bowl before the - well what - cake was processed. Interestingly, the whisky hardly smells sweet. That comes only when I have warmed the glass in my hand a little bit. And the warmth also brings a few subtle notes of wood. And even more subtle: nuts.
Taste: If the wood in my nose let me ask for something, I immediately had it in my mouth. Tart notes (my wife called that downright bitter), snappy alcohol: This is a massive start. Not for lovers of sweet and soft palate flavors. The fruity notes go down almost there. But only briefly, then the tart notes quickly back and let (again slightly sour) fruit flavors the precedence. The wood notes remain, but become much softer and fresher. My wife felt reminded of an empty ice stalk
Water: A tart, strong, hard to reach whisky screams for experimenting with a few drops of water. And water does him very well. The whisky is much sweeter, the fruitiness is longer, and late red wine notes come to light. The reference to red wine I had previously made only about the already mentioned acid, although Amarone knows that God is not an acidic wine.
Finish: The finish is one of the longest I have had with a whisky lately. The whisky is downright hot on the tongue, and there is still plenty of warmth left for the deeper throat.
General: "Angelo" is a whisky that needs time and patience. He gives himself at the beginning rather closed and a little edgy, but if you give him time, heat and a few drops of water, then it opens, gets better with each sip and rewards the patient with a distinctive and very independent character. I have to admit that I had expected something different from an Amarone barrel: more sweetness, stickiness, maybe a bit of chocolate ... in the way I know it from other Amarone Cask bottlings. But I am very happy that this one is different - not worse! - and once again showed me that whisky does not just "make a recipe", but has to mature in peace. But then you can look forward to always new enjoyment experiences.
By courtesy of drambo.de