The initially sweet and fruity smoker changes over time into a malt dominated by smoke and burned wood. Woodiness and pepper heat the palate and the tongue, the mouthfeel becomes noticeably creamier and tart. These smoky, wood-flavored aromas are familiar. A short time ago I received a Kilchoman sample with the same character, though I would rather tap on a port reef or a wine finish on this sample. Maximum 10 years with about 48-52% alcohol content.
Dark straw with a velvety reddish glow shines in the glass. Mild and fruity smoke and peat rise during the first nosing, creamy caramel and velvety apricots blend together. A touch of vanilla dissolves from burnt wood tones, slightly fruity smoke mixes with greasy flavors. Sweet and creamy, the harmoniously harmonious aromas through the nose, slightly sour fruit flavors rise. In the fingers rubbed peppermint leaves give the sweet and smoky nose a fresh note, light maritime and mineral aromas come to bear.
At the first sip, the delicate smoky nose unfolds its full aroma and powerfully hits the palate. Sweet berries and a hint of caramelized sugar are quickly replaced by a hint of pepper. Woody sharpness envelops the tongue and heats the palate, it tingles and crackles on the tip of the tongue. Gunpowder and a subtle chili-catch re-fire the keen root note. Spicy and slightly tart wood elements emerge, a hint of ash and burned wood come out. Walnuts rest on the tongue, with a cozy warmth and aromas of burned wood, the taste is transformed into the aftertaste.
Lightly burned wooden elements are still resting on the tongue, fly ash covers the ground pepper sticking to the tongue, citrus fruits follow. Fresh mint dissolves from the blend of citrus fruits and burnt wood, a cold smoky note sticks to the palate. Creamy and oily, walnuts and smoked chips swim under the tongue, yellow fruits and red berries rise up.