Notes from a blind tasting.
Peated Bruichladdich, very tricky. Missed the cowshed.
Apple cider in the vaulted cellar is the first impression, immediately afterwards heavy smoke, phenolic, chemical fire. After a while, a dark, malty sweetness slowly comes to the fore, but cannot completely displace the vapor of disinfectant and iodine. After a while, the nose has calmed down and gives a rounded picture, still strongly phenolic in character.
Fiery start, enormous heat. In terms of mouthfeel, however, rather thin, on the aroma side actually only peat sweetness and liquorice. A little menthol, I guess. The spiciness doesn't seem to come from the alcohol strength, looks very young. In the second sip it becomes very bitter towards the back and a strong acid surrounds the back of the mouth.
The finish is rather quick for such a strongly smoky whisky. Becomes increasingly sweeter. In the second sip, the acidity clearly dominates while the whisky dries off overall.