Tasting Notes by Charles MacLean
The colour of sun-bleached polished mahogany.
A mellow nose, at once waxy and fruity; candlewax to the fore initially, which becomes snuffed candle (a thread of smoke), with Maraschino cherries in Madeira cake behind, and after a while an orangey citric note – fresh and juicy, becoming apricot jam. Flaked almonds and whin flowers, becoming light coconut oil.
Surprisingly lively tasted straight. A smooth, waxy mouth feel; a sweetish start becoming moderately dry, but not overly-tannic. Dried fig and tobacco notes, and an intriguing light smokiness. A long finish and, for the first time, a hint of planed hardwood in the aftertaste. With a teaspoon of water, the smooth texture is enhanced. The fresh, light sweetness becoming pleasantly sour (‘Soor Plooms’), with sooty smoke in the finish.
Remarkable! No trace of wood or must or bung cloth– a delicate, fresh, vital, fruity whisky, but with unusual attributes of waxiness and smokiness – uncommon today,
more usual before the 1960s.