I suddenly recalled the first few versions of 12yo Cask Strength. The rubber tires covered with black engine oil are embedded with coarse salt and coriander. It is reversed from the production time. It should be the distillation when the production was just resumed. At that time, Yunding's The inventory of Shirley barrels is not as stretched as it is today. Salty oil, frozen tilapia, freshly maintained old leather goods, sulphur powder, tar, peat is not heavy but dirty enough, and the aroma of coconut milk and chestnut is covered. The suppression is very low. As for the iconic fresh citrus and minerals produced by the winery at this stage, it should be difficult to find.
If whisky can be made in this way, 46% abv is not unacceptable. As for the current Samaroli-style reduction, it is better to stay cool there.
The Shirley flavor is lighter than expected. It is either mixed bourbon or refilled bucket/Fino bucket. But the good thing is that Genting’s orange juice is back. The indifferent peat is a bit disappointing. Burning paper The water, the side of the matchbox, and the shredded tobacco are after all a 20-year-old bottle. It is understandable. The style is a little depressed and frustrated. Some are not like the young wine of 15 years. The balance is Dota style. The first half is slightly lighter The sweet and sour fruit (similar to the fruity taste in fino), with some salt and pepper ginkgo, pepper behind
The flavor is not strong, I can only say that it is balanced. I miss the barrel strength again.
Normal, the fat is fair, the sweetness is average, slightly sour, no astringency, a bit of bitterness, no spicy, no alcohol.
Changjiu, sea salt, rubber, dried sherry, stove ash, cheese, wood board, crushed spices.