More on www.whiskyzoom.de
After reading my Tasting Notes myself, I feel like I've been drinking some kind of Indian Laphroaig and when I think about it that's actually quite good: the Paul John Peated combines peat and smoke with the area's signature peculiarities, for what the Laphroaig carries in Scottish island life, the Paul John Peated brings to Indian folklore. I am a coastal person and think this is better than sandalwood in my whisky, but if you like something, you will be very happy with this malt. For me personally: not bad, but aims very close to my taste.
-
Nose
The whisky rubs directly into your nose an alcohol-soaked peat bale, through which one must first crawl to discover other notes. You either do that bravely immediately or leave it for ten / fifteen minutes before you get raided for a second impression. For me then show tire abrasion, licorice, oak and an indefinable, milky sweetness, which harmonizes well with the oak.
-
Taste
The alcohol-soaked peat bales migrate from the nose directly to the tongue without detours and settle there first heavy, sharp and powerful. From there it gives off a distinct taste of vanilla, toffee and especially sandalwood, which in retrospect explains the sweetness in the nose, which I could not assign. Despite the alcoholic sharpness, I feel in the mouth a cool touch, reminiscent of Eucalyptusbonbons.
-
Finish
Very long, unexpectedly sweet and slightly milky, the whisky sticks to the palate. Even the cool touch holds up surprisingly well, while the oak disappears quickly.
