N: Of the whisky [and cognac for that matter], that I’ve tried from the 1930’s [only a few], there’s often an air of wonderment from them all. Here’s a nose that’s rather like a super-aged cognac - more armagnac actually, with a big note of butter biscuits, before other headlines that write of sweet leather, soft & steeped TTW, golden syrup [slowly penetrated over the years into the vinyl-lined shelves of the pantry cupboard, gradually seeping out from a slowly rusting Lyons tin], clay for sure, crispy oil-paint brushes discarded and left in an old garage drawer, [Serge’s] quince jelly [which i had just yesterday] - with maple syrup-sweet shoe polish, prunes in syrup, polyoxybenzylmethylenglycolanhydride, [aka bakelite],…… and on & on. it’s all ’golden years’ stuff, slightly sepia-faded,….. yet out of the blue the sherry, the caramel and even vanilla & syrup sponge will leap out as lucid as you like, as if this was bottled only last week.
T: Whatever the abv [in the 40’s i’d imagine], this is bold stuff. On the palate it’s a touch metallic, smoky, sooty and slick throughout with dry & old sherried oak, softened & weathered by years of bottle/ceramic flagon ageing. It continues with granite notes, [dry-sherried] shoe polish and deep-oaked herbal, all sublimely immersed with an incredible amount of sustained endurance. It stays out to play well after the sun has set, eventually softening & fading to the finish. There’s a sublime & elastic, oak-sherry-dry mouthfeel to boot.
F: More complexities on oaked, honeyed chocolate, stewed tea,..… There’s a long outro with a final flickering of dry heather-honey, vanilla [nothing like today’s ethyl vanillate], maple syrup and heavy oak tannins.
C: However good that Overholt was [and it was: Blog], this tops it by several degrees. Definitely the best whisky i’ve encountered ever - so far. Further reading: WF / Blog.
Scores an A+[+] - off the chart!