Staoisha are the really smoky, independently bottled whiskys from Bunnahabhain. Most of the bottlings are very young, many come from Signatory's warehouses. Let's assume that Michel Reick also bought his barrel there and then poured it into an Amarone barrique for further maturation (or not - it doesn't matter). The whisky is golden and maybe it has a delicate red touch from the Amarone.
Smoke on the nose, Islay on the nose. Is there a difference between Caol Ila Rauch and Bunnhabhain Rauch? Probably - but I can't find it here. But that's not bad, because it is a very nice smoky note. But then there's not much more than the smoke, at first I can't find the wine.
In the mouth, the whisky is sweet and oily, lines the mouth and is also present here with the smoke. In addition, sweet cherry juice and then again strong alcohol, which, however, does not become too dominant due to the smoke. The whisky stays very sweet in the mouth even with water, it does not run dry. The alcohol remains strong anyway. In addition to the smoke, there is also a musty component that turns the ashiness into something missing. But there is also a creamy chocolate note with a touch of blueberry.
Finish with a 6 year old whisky? Can't offer that much. Finish with an Islay whisky? Mainly offers smoke.
It's a good whisky. Nice Islay character, wild, maritime, smoky. And it has a - let's call it dirty - flavor that the usual (Caol) Islay whiskys don't have. Is that now Bunnahabhain or is it the Amarone barrel? It doesn't matter - the whisky is delicious!
So - and then we come to the rant: The whisky costs € 70. Sorry, then I'll stay with Big Peat, Scarabus, Port Askaig ...