The new edition of the Spanish Oak, on the other hand, fades to a tired shadow, not even beginning to reach that level. Like so many of the more recent releases from Deanston ...
Yes, very familiar terrain. Sweet malty honey, as it can not be more typical for Deanston. Without the usual waxy curtain, the aromas flow clearly and cleanly through the scent shells, everything is stretched to the limit. In addition to the well-known sweet sweet grape syrup is especially present here. Very spicy and fruity, it strongly reminds me of Turkish Pekmez syrup (which, when mixed with sesame paste, gives a very delicious spread). In addition, a lot of dark fruits such as prunes and very ripe mirabelle. Lightly baked Demerara sugar raises the spicy sweetness to a level that my salivary glands hardly follow.
The oak barrels bring beautiful edgy and dry notes into play, without disturbing the sweet dominance. Also, the alcohol is very nicely involved, ensures fullness without stinging.
Also in the mouth immediately a typical Deanston. Sweetness dominates the character right from the start, as well as beautiful herbaceous-grassy notes, reminiscent of Maggi. Creamy dark forest honey and again the beautiful spicy grape syrup, with beautifully spiced plum jam and a sugared and flambé compote of juicy ripe oranges.
The oak is significantly more intense, underlays all this with a thick dark carpet of very spicy, old and dry wood flavors. Since the old solera barrels are very nice to wear, the mild mild American oak overburdened nothing here. Cinnamon, cloves and cardamom mix with the orange-plum compote and the grape syrup to an almost Andalusian-oriental culinary delight that you almost hear the Schrammelgitarren in the background.
The finish is pretty short to my disappointment. The abundance of aromas can hardly perpetuate here, everything ebbs relatively quickly, but leaves a nice spicy-sweet aftertaste, which is getting drier.