From Mackmyra’s website: ‘The distillery’s machine learning models, powered by Microsoft’s Azure cloud platform and AI cognitive services developed by Fourkind, are fed with Mackmyra’s existing recipes (including those for award-winning blends), sales data, and customer preferences‘. The result is a recipe using a mixture of bourbon and oloroso casks at various sizes [200, 100 and 30 litre casks]. Credit to Richard for his passionate attempt to convey the ‘story’, though despite his efforts, this concoction remains reeking of marketing fad and flannel. Regardless, let’s judge the results through smell and taste.
N: Winey, candied shampoo-chalky-dry herbal-y-medicinal murky perfumed,… Despite the engineering, the new make dna is still just about present, but where is this oddness/bizarreness coming from? Wine? Berries? Convinced it was [cloudberry?] wine casks providing the ‘funny business’, apparently, it’s the Swedish oak – 10% of the overall oak recipe – that gives out a unique bitterness.
T: Experimental, contemporary,,, we’ve all sorts here [refer to the cask recipe again] – and rather Lakes-esque [distillery] in that respect. The profile speaks of an odd candied sweetness moving towards a thin bitter-ishness, and then again,… also candied fruity pine needle-y,…
F: ,… becoming gacky/oily into a drying briney-ness, but the perfumed herbal and floral sweetness that settles is certainly more pleasing. Two hours later, it’s more waxy grassy.
C: Overall, a confused/confusing curiosity. Also, a demonstration of how influential Swedish oak is.