Westfalian had a few good approaches, but the last bottlings I tried were unfortunately completely dominated by the barrel. This one takes it to the extreme. I'm glad that tastes differ and other whisky lovers can find exactly what they love here.
If you like intense flavors that don't necessarily have much to do with whisky, but are still delicious, you'll be happy here. It's tasty and basically clean, but it's too much of everything for me and even for 40-50 euros I can think of at least 250 other whiskys that I would rather spend money on.
Apparently the ex Port Charlotte barrel was briefly rinsed with sherry before the distillate was poured in. There is no other way I can explain the intense color, the intense aromas and the tartaric acid.
Hui, the first nose is, well, unconventional I would say. Decent peat smoke. Does it only come from the ex Port Charlotte barrel or do they also smoke the grain with peat in North Rhine-Westphalia? Further. Lots of ham smoke, intense cherry notes, some plum and burnt bacon in the background.
There was definitely no skimping on flavors here. I find tartaric acid here as well as on the palate.
With water, the strong smoky note disappears and the dark fruit aromas with tartaric acid and bacon sweetness dominate.
The first palate starts with a mixture of oak and decently dark tartaric acid. I still find some licorice. The flavors are too intense and heavy for me. But others might just like the intense and that's ok.
More fruit with water.
The mouthfeel is dry, astringent, slightly woody and tart. Not exactly a gentle representative after ten years. At the back there is an intense, spicy sherry sweetness like you know from an Oloroso.
With water it becomes better and more pleasant.