"Triticale, a single grain developed in Scotland in the late 1800s is a hybrid of wheat and rye" and it tastes like it.
It has the sweetness of a wheater and just a little of the spicy edge of rye. Maybe a touch of chocolate too.
I noticed that when this gets more than 20 minutes of air, the pepper drops off a cliff and leaves a bit of a gap in the profile.
The spice in the tail covers some light bitterness and when it's gone, that bitterness is a bit too apparent, especially when contrasting the wheat- like sweetness and syrupy fruit that hits first.
It's not overpowered, but it breaks the flow of what otherwise is a very easy sipper, with enough personality to be interesting.
I can't help thinking that a couple more percentage points on the ABV would boost the spice to make the whiskey that much bolder and less likely to lose that spice kick to the air.
However, I did enjoy this sample and it has left me curious to taste more from the distillery and from the triticale grain.
Gentle rye, golden slightly floral grain, yellow cherries, vanilla lemon cheesecake, dry oak.
Stone fruits in syrup, fruity and mild pink peppercorns, milk chocolate
Eucalyptus, herbal bitterness, buttery-sweet grain, muted pepper.