Batch 20 is now more spicy and dirty. Panta rhei, never the same river - that's how it has to be.
Brief comparison with batch 19:
Two batches of the 12 CS each year - and at the start of the new batch I usually have one last dram in the bottle of the previous batch, so that I can make a quick comparison.
Batch 19 was one of the best batches of the past years in my opinion. Batch 19 is softer and smoother on the nose, Batch 20 again has more mineral notes, is more spicy and dirty.
Batch 19 looks creamier and fuller, more fruity on the tongue. Batch 20, on the other hand, scores with more "dirtiness" and spice, is angular and angular.
Batch 19 has something longer in the finish than there is in Batch 20. While Batch 20 dries quickly, Batch 19 keeps the aromas longer and stores them on the tongue.
As always, there are nuances that distinguish the batches. Neither is like the other. But Batch 19 still stands out a little ...
Absolutely classic nose with direct mineral and salty notes, mixed with apricot jam, peach slices, pieces of orange. Looks fresh like its predecessors in the first impression, but also transports this subtle heaviness, this loamy, moist forest floor, the “dirty” from the start. Pleasantly rough and angular. Marzipan, butterscotch, toffee. Despite the lower proportion of sherry barrels in the batch again with some notes from the sherry barrels such as dried figs, leather, pipe tobacco.
Pleasantly strong, oily taste with chocolate, espresso beans and raisins. Mineral, loamy, earthy. Salt and pepper, marjoram, savory. Warmed up, chugging ship aggregate. The sherry barrel aromas are less prominent on the tongue than on the nose, here dried apricots and peaches predominate on the fruit side. In addition dry wood wort, a trace of smoke, spices that burn again and again. Soft liquorice.
Medium. Becomes increasingly dry, but keeps its mineral notes, gets even a bit dirtier over time. Chocolate, toffee, warm caramel. Would have liked to stay longer.