Pretty nice, all in all. There’s plenty of that yeasty character that Ben Nevis is known for. That fermented tea note throughout is interesting and quite nice. I think it’s not quite jiving with me as much as I expected it to. It’s quite good and interesting, but maybe just not my kind of profile.
Nose: Spicy and intense. Various fresh-baked brown breads, some sourdough too. Very dusty, lots of dried earth flavours, with plenty of old musty basement and yeast. Chocolate ganache, dried herbs, fennel, caraway, cinnamon, candied nuts, and toffee. Intense fruit too: blood orange, macerated strawberries, sweet cantaloupe, banana, figs, raisins, and dried apricots.
Palate: Medium texture, slightly oily. Sweet yeast, salted butter, caramel, cherries, and tropical fruit up front. Fragrant tea and sourdough next, along with earth, hay, salted nuts, and rich barley. Then it gets earthy: fragrant oak, tobacco and more exotic teas on the back end. Lots of tea, actually. Black pepper and honey towards the back.
Finish: Subtle, but fairly long. Tart citrus and plums fade to various fragrant teas, nectarine, manuka honey, brown sugar, barley, black licorice, pear, French toast, coffee, and gentle cinnamon. Lingering tea, with salt and pepper.