My first Danish whisky and right up top, I'll say I'm impressed.
Every part of this delivers a purposeful and complex experience.
The nose was wide open and instantly accessible from the beginning and has this dark and carrot-cakey vibe that, despite all its sweet soundings component parts, comes across as deeply savoury.
On the palate, it is definitely sweet at first, with thick and sticky forest fruit pie filling that develops into something more earthy, before a sweet, menthol pine rise and lift some of those dark cooked fruits into a fresher, but still dark, juicy grape.
The tail then goes its own way.
It opens with rich and bittersweet espresso and picks up a little Christmas via the orange and clove before devolving into dissipating chocolate that gets dryer and tannic, with a touch of red wine. The astringency is not about for long and keeps breaking down so that by the end the dryness has been replaced by a juicy minerality.
Seriously, this is superb and yet another example of a ridiculously high quality world whisky that I only just found out about 15 minutes ago.
Usually, I take my time over these reviews and might leave half the sample for the next day to let it open some more, get some extra perspective, or just to check my palate isn't having a off day.
I was curious to see how this Mosgaard would change but completely failed at leaving it alone and finished it in one sitting.
Caramel molasses carrot malt-loaf, topped with orange zest, manuka honey, dates, carob, marzipan and star anise
Dark jammy and candied dry fruits (esp black currant), cherry flavoured tobacco, Juniper and dark grape
espresso, cloves, orange marmalade, barley, bay, chocolatey, red wine and tea tannins, mineral water