This is basically the scotch version of a wheat whisky. It’s soooo bubblegum-forward. I think it’s actually saved by the casks. The toasty, oaky, vanilla character smooths things out a bit. There’s also not a hint of the metallic thinness usually associated with Scottish grain whisky.
You may notice that this review’s a bit shorter than my usual word-splosion. I see and appreciate what Mr. Glaser is trying to do here, and think he really does succeed. For my palate though, it doesn’t quite work. Maybe another time.
Nose: Light and sugary-sweet. Very wheat-forward. Bubblegum, vanilla, and pear drops. Some fake banana flavouring like in banana candies. Delicate and slightly creamy.
Palate: Light texture. Oh man, it’s a bubblegum bomb. Like at first it just tasted like distilled bubblegum. There’s a little more going on, though. The bubblegum turns into banana cream pie, coconut, and vanilla. There’s a nice fuzzy heat on the development- pepper, toasted wood, and nutmeg. A bit of a rice-wine-esque tartness.
Finish: Lingering sweetness. Lots more vanilla now, along with more nutmeg and some honeycomb. Definitely some bubblegum hanging on.