Phil tells us he recommended this to Billy who was keen to buy a bottle. Turns out Phil had bought all the remaining bottles, a fact Billy hasn’t forgotten [so the story goes]. “And now he’s blown off the tasting”, adds Phil who describes this as Scottish bourbon given this was matured in a new toasted oak hogshead.
N: There’s heat without pepperiness alongside braised nuts. Unlike many actual bourbons, this is not medicinal but does offer the nose a herbal corn-like sweetness. With a little water, I’m transported to a DFS store before finding myself nearer a [Diamond] rum still than a Scotch whisky pot.
T: Corn oiliness, subtle vanilla and popcorn. With water, candy string. Either way, I just don’t enjoy it.
F: With column still distillation and new toasted oak hogshead maturation comes mildly stripping heat, finishing with a vanilla vodka-ish cream soda quality.
C: A whisky crying out for a dessert to pour over.