For 29 years, the malt was allowed to ripen in a hoghshead and was therefore able to develop pleasant, bright fruit notes and interesting herbaceous and essential wood notes. However, after such a long maturation period, I have hoped for a bit more complexity and depth that I appreciate with many other older ex-bourbon whiskys with their sweet mash and vanilla flavors. This whisky is fun, but also shows that age is not everything.
At the beginning, the Fettercairn shows very sweet, light fruit notes (young white wine, sweet pineapple juice, lychee), some vanilla, a typically dry ex-bourbon oak note and an adhesive note reminiscent of marzipan. Over time, the woody notes also develop slightly grassy herbal aromas, so that the malt is reminiscent of grappa or very mild gentian.
As already announced in the nose, here change the herbaceous oak with sweet pineapple and dry lime flavors. In addition a slightly cooling and ethereal caraway note develops.
The essential caraway seed persists into the finish and is complemented by a bit of dry Wurzelholt, grated lemon zest and slightly tart citrus notes, as they are often found in certain IPAs.