- Whiskybase ID
- Distillery Bottling
- 54.0 % Vol.
- 750 ml
- United States
- Added on
- 16 Feb 2017 5:17 pm by holborndrinker
7 × in wishlist
26 × member ratings
47 × in collection
Whisky Reviews for Lost Spirits Abomination - The Crying of the Puma
12 users have left a review for this whisky and scored it an average of 81.65 points
- Lost Spirits Abomination Chapter 1 Crying of the Puma 54%. Consumed Jan 2020. The concept here is that this company has put some wood into some Islay new-ish make spirit (with a year's oak aging on it) and applied vibrations or somesuch in a 'reactor' to attempt to speed up maturation. So it's not technically a vvhisky, but it's intended to have the same profile. Very dark orange. Aroma is oily rag, some burnt orange, gloss paint on wood, some harsh resin, faint smoke, paraffin and coal gas, faint fruits. Multifaceted but certainly rough. Nose isn't quite right for me, despite having some approximations of a good Islay vvhisky. Taste is quite potent, one dimensional woody-toffee, oily peaty smoke with some burnt orange. It has a nice taste. Plenty of rough edges and lacking complexity. Not overly bitter or woody. Tastes genuinely like vvhisky, and like a pretty good one. The reactor seems to have added some nice rounded 'cask' character but without taming and/or maturing the spirit. Taste is good. It's a bit confusing because there are aspects that let it down but I'm enjoying it quite a lot on the whole. 3.55/85
- Made from heavily peated Scotch spirit from Islay (peated to approximately 45-55ppm) that had been traditionally aged in wood for 12 to 18 months and then put it in Bryan Davis's patent-pending reactor called THEA for a few days, along with American oak staves “seasoned with late-harvest Riesling,” according to the labels. One set of staves was toasted (The Crying Of The Puma), one was charred (The Sayers Of The Law).
- The reactor conditions for The Crying of the Puma were not really working for me, since spirit and wood-extracted flavours did not work together.
Oh yeah, we have some Islay peat over here, loads of it, with cigars, coal dust, bonfires, cigarettes. These are covered with a sauce of sweetness, which I cannot really pin down. Must be the Riesling-infused oak chips. The problem is that is feels very artificial and is lacking a sense of cohesion. The sharp smoke and wood-ish element keep dominating the nose. I think we should fast-forward to the second batch.
Ashes, coal, wood, graphite mixed with pencil shavings. The palate is lacking the sweetness of the nose and feels like a very, very young Islay spirit (peaty Bunnahabhain?), and this does not feel older than 3 years, I would say. Also some weird notes appear in between that I cannot really bring into words, but they are not very pleasant. What I really do miss here is some sort of fruitiness.
More of the above.
- This dram has a lot of complexity but lacks balance in that I find the spices and the iodiney peat fighting for supremacy rather than peacefully co-existing. That said, it is interesting but somewhat spoiled by sour and astringent notes. 83
Up front, earthy, farmyardy peat. slight hint of red fruit, like cherries. Next something sharper and a tad unpleasant, almost urine-like. Then some dusty old wood. With water, the nose improved losing the unpleasant odours to be replaced by iodine and sandalwood with spices like cinnamon.
Quite sour and astringent up front. Very mouth drying with lots of white & black pepper, cinnamon and even a hint of chilli/paprika. Then the peat smoke comes in and coats the mouth. with water more red fruit and a touch of acetone.
Medium, very drying, lots of tannins and spice in the finish. The peat still coats the mouth in competition with the spice
- He goes through as a good young Islay whiskey with a lot of barrel influence. I noticed no New Make notes or youthfulness, but neat pepper, which in turn speaks rather for a not too long matured distillate. It is delicious and I think it can compete with many young bassy whiskey from Islay. Almost 6 years in 6 days. Surprised.
Peat smoke, some sweat, thyme, a good portion of oak, cinnamon, some wine. By the time he gets very sweet, glazed bacon, BBQ sauce, slightly burnt gum
Nice onset, quite strong, pepper, peat smoke, orderly austere oak, slightly decent flavored fruit.
Long, but not too long, peat, pepper, menthol dark chocolate, some bacon.
- Undoubtedly a very good spirit, and it certainly rival mature counterparts from Islay. When tasting both of the Abomination whiskies, I couldn't help but be reminded of the Laphroaig 10yo Cask Strength.
It displays similar aromas of vegetal peat and sauerkraut. A big whiff of cinnamon and also smoked peppers, followed by licorice, cocoa powder and burnt coffee.
Very savoury. Smoky barbecue notes accompanied by a hit of pepper and peat smoke, with iodine also making an appearance. Finally a whisper of strong, dark coffee.
Coffee, before returning to iodine and peat. Long.