However, I still had slightly moldy apricots in my nose, and indeed this: - "Fermented milk? That would be a completely new impression in the nose. Anyway, there's an aroma that seems pretty over the top, at least initially, because after a while that aroma, that impression is completely gone and instead..."
It must have been daytime form or something I had eaten before reacted with the whiskey in a strange way because after that the phenomenon didn't happen again.
Still a little young, the good one, but like the Single Pot Still with very good traits and potential for the future.
Ballykeefe eschews color, chill filtration and bullsh*t marketing. Grain to glass (“single estate whiskey”), single cask, 46%, the price (~43,-) is perfectly fine.
(Batch No. LBD83, Cask No. 83, Bottle No. 81)
Notes of freshly cut wood, green twigs, quince jelly and malt, dried apricots, gummy bears and wine gums. The smell of cut flowers as you enter a flower shop. Fresh peaches, lemon pie.
Pleasantly fresh and crispy start, but pushing a certain creaminess in front of it. Fresh sourdough, malt, toffee, citrus juice, dried apricots, vanilla, a little salty. Woody dryness quickly spreads, crowds out the fruit and gains the upper hand.
Wood that has been stored well and for a long time, for sale here at a reasonable price.
He's not really old, where does this unbelievable dryness come from? After all, an ex-bourbon cask, there should be a lot more vanilla and honey.