It’s a month shy of two years since I tried this lovely aperitif at tOMoH‘s 40th Birthday. Given I’d enjoyed it so much, The Old Man kindly sent me a generous sample after the event. Tonight’s the night!
N: As I remembered and most in keeping with the distillery’s 10yo profile, we are talking of a measured oily phenolic touch melding with ripe fruits and rather sweet single cream poured over the top. Slightly eggy, yep – thick US pancake-style eggy and slightly eggy creamy custard too, almost cheesy at times – bovine for certain. At the base, pleasantly sweet candid peated barley.
T: I get that Brora-esque thing again. It’s fleeting on the arrival and rather associated with the mouthfeel. That’s all it is. After that, you’re nearer Port Ellen as I often find with Ben Nevis. Sweeter to start, it swiftly becomes decidedly sour and citrusy with an omega-3-grapefruity mouthfeel mid-palate, a slight bitter phenolic oakiness that might clash with the sourness [for some], followed with a decent minerality and just a little ashiness. There’s a moment where you may expect some fizz but fizz that doesn’t materialise. Then it all somewhat shrinks/narrows, not in intensity but in size.
F: With a soft metallic-ness, it remains citrusy, sour and sweet with a commendably soft barley-faithful finish, loosely reminiscent of Springbank’s softness. That cask was happy to comply all the way through.
C: Nevis is rather a Marmite whisky and I can see why this may trouble some palates. For me, it’s a winner. With thanks to tOMoH.