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Whisky Reviews for Single Malt Irish Whiskey 2001 KiW
6 users have left a review for this whisky and scored it an average of 83.97 points
- Cocoa Powder
Erik Molenaar, the man behind Kintra, is spending most of his time getting his own distillery Wagging Finger off the ground. His gin is a hit, but in the short term he also wants to distill his very own single malt. This means that he is currently going somewhat slow with Kintra, his company that bottles whisky independently. Let us try a 14 year old Irish malt, of which the distillery is kept quite secret.
I do like this dirty nose full of sherry influence with loads of fruit on the left (think peach, raisins and in this case even slightly rotting oranges) and a dusty attic, earth and even some wood glue or putty on the right. Loads of candied sugar and even a drop of balsamic vinegar, which makes it stand out. I would never have thought of an Irish distillery if I were to nose this blind. The sherry cask is simply too dominant. Nevertheless, this is a grand nose.
It is oily and immediately spicy on the nose with nutmeg and black pepper. Next to the dark fruit, it becomes very sweet on espresso with whipped cream, sprinkled with cocoa powder. Burnt coffee beans precede the fruit, that now consists of dark berries and raspberries. It’s all good.
The finish is fairly long and drying, but does remain dark and sweet until the death.
Not your typical Irish whisky, far from it, but quite interesting in my opinion. Just a tad too dry towards the end, but aside from that this is a very nice dram at great drinking strength. Bushmills? Cooley? I have not the faintest.
- I was expecting a more typical Irish indie + sherry cask notes. This one is not even close.
The dirty side of sherry - glue, earth, dust, balsamico, soy sauce and walnuts. I don't get any of the "Irishness" with typical notes of tropical fruits, just this overwhelming, dirty sherry influence.
Cocoa, a hint of rubber, some fruit jam. Not much going on here, it's like drinking cocoa mixed with burnt coffee. Alcohol is very nicely integrated, though.
Dry, overly oaky and tannic, a hint of sweet chocolate.
- At first I thought something was wrong with my taste, but I tried it four times over a two week period, and that strange burned off-note was there every time. Other than that it is a pretty good whisky actually, but because of such a defect, I can't score it over 80.
Soft. Lots of fruit like peaches and nectarine, but also raisins and apricots. A thin layer of sweet candy, and some brown sugar also. In the background a hint of something burned, but it's no problem here.
Ouch, after every swallowed sip a strange burned espresso or mocha note. Dry too. That's how I'd best describe it, and it is unpleasant. That luckily makes place for more fruity notes (raspberry) and milk chocolate.
Raspberry and candied strawberries. Pretty long.
- Whisky Tasting, Café de Toeter in Groningen, 27-12-2015
Sherry. red fruit, caster sugar
Cask strength, lots of sherry, sweet, fruit and wood
- Pretty intense flavours. On one side from the start cleary big sherry notes. Dry, nutty and chocolate cherry. Still the fruity side shines through when you get to the palate.