It is, in fact, overbearingly winey and tart, but to me in a refreshing sort of way. Definitely one for the summertime, maybe even with ice. I knew from my last bottle of this that
it would be way better with loads of water, which cuts the sourness a good bit. It’s almost more wine than whisky – almost like how sherry bombs can seem to be more sherry than scotch. Like, I’d drink this I feel like you might enjoy this if you like Campari, or fruit sour beers. This is definitely a whisky I’d enjoy sipping, but maybe not something I’d pour if I felt like drinking whisky. Nah’ mean?
Nose: Smells a bit like rosé, too. Tart red wine and fresh fruit: strawberries, cherries, pomegranate, watermelon Jolly Ranchers, hibiscus, and Turkish delight. Some rounder sweet notes come forward on the next sniffs: caramel apples, strawberry ice cream, graham crackers, and milk chocolate.
Palate: Medium-light texture. Very tart on the arrival. Cranberry juice, pomegranate, grapefruit, sour green apples, and thick honey. Slightly bitter oak and pomegranate on the development, with ginger-spiced dark chocolate, rosehip tea, and sour grapes. That tart cranberry carries all the way to the finish.
With a few drops of water, things aren’t quite as sour. With a whole pile of water, it gets quite marshmallow-sweet and the mouthfeel improves.
Finish: Medium-short, sweet-tart. Red berries topped with whipped cream, grape skins, watermelon, ginger, white floral tea tannins, and paraffin. Marshmallows and extra-dark chocolate.
Water adds loads of sugared grapefruit.