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Eden Mill Burns Day 2017

Overall rating
69.00/100
vote
1
Category
Spirit
Distillery
Bottler
Distillery Bottling
Bottled
2017
Stated Age
02 years old
Casktype
U.S. Virgin Oak Casks
Number of bottles
500
Strength
43.0 % Vol.
Size
200 ml
Added on
13 Aug 2017 9:05 am by Tubaman

Average value

€ 27,67

one in wishlist

Level Username
Expert Senior macallan

1 member rating

Level Username Rating
Connoisseur St. Pauli
77
Expert Senior moviemaniac
69

4 × in collection

Level Username Collection
Newbie Gary Drams Dunsire
1
  • closed
Expert Senior Quin
1
  • closed
Specialist Tubaman
1
  • closed
Hidden user
1
  • open

Average 4 x 25 rates

Nose
1
Taste
1
Finish
1
Balance
1
Category Rating
Nose
20
Taste
19
Finish
19
Balance
19

Tastingtags

2 Notes

St. Pauli
Connoisseur St. Pauli Tasting note
10 May 2018 12:44 pm
St. Pauli gave this whisky 77 points
Color
Yellow gold
Nose

Eden Mill is a new distillery with old roots and a story behind it. Once it was a distillery, built by William Haig. In the late 19th century, it was turned into a paper mill. After business went slow, the mill was purchased by the St. Andrews University. Shortly after, a brewery was established.

Experience in brewing is also used in making whisky. Eden Mill is one of the few distilleries that make spirit using brewer’s malts as crystal, pale, and chocolate malt. How this will affect the taste has to be seen once the spirits are mature enough to be called whisky.

For now, I have a spirit to taste, the Burns Day 2017 spirit, 2 years of age, at 43%. It is made of the good old Golden Promise, pale malt, crystal malt, and brown malt. According to scotchwhisky.com, crystal malt brings toffee, brown malt gives coffee. But then it was matured in American virgin oak casks. This could bring mellower elements. Could this already be complex? Let’s see!

The nose is certainly different from most drams that are out there (whisky or spirit), and it gets a bit bourbon-like (not very surprising given the virgin US oak casks) the first minutes after pouring. There is pine resin, needle and a hint of juniper. This all settles, when leaving it in the glass for quite a will. Then you’ll notice what is initially behind the oak: a nice smell of toast for breakfast, spread with a bit of honey. Apart from that, there is a bit of roasted coffee beans and musk. Further, it’s minty and leafy, and also yields an uplifting fruity nose. Initially quite perfumed, but later changing in to lemon curd.

Is it odd? Is it strange? Is it good? Well, it’s a bit nervous maybe, but I like what has been done. 20 p


Taste

In the mouth, there is a larger influence of the wood first, so almost bourbon like. Again, this vanishes over time. But it’s more than that, it’s a tad heavier. It’s actually quite chewy. So apart from the juniper and pine, there is a larger portion of toast, coffee, and spices (clove, cinnamon even). The fruit is mostly gone, and the leafy side has vanished. Towards the end, there is a bitterness emerging, giving a feeling of ginger. It is in a certain direction: a roasted, spicy and darker side of spirit drink (without being smoky). It’s a brave spirit, really. I like it for now. 19 p.

Finish

The roasted (toast, coffee beans) musky side stays, with a dry, woody and spicy taste (clove, ginger, cinnamon). It still has a hint juniper. 19 p.

Comments

It’s difficult to really determine a balance, if you would want to know how a spirit with roasted malt would turn out. If I would look at my normal definition of balance, this spirit is lacking it somehow if you’d taste it directly after pouring Why? Because the influence of wood is already quite large, even for this 2 year old baby. Yet on the other side, I don’t know what beneficial influence the wood had on the spirit. And after settling, with a diminished woody character, the balance seems present. Don’t expect a complex spirit, offering many aspects of the flavour wheel. This spirit comes across as a bit heavier, toasted and roasted. But it is without flaws, if you ask me. Also, it doesn’t get out of bounds being too much of toasted and spicy. Maybe the wood helped to edge it off a bit and show already some more of the fruit and herbs. Let’s see how this works in a couple of years, with first fill or second fill (or a mix). For now, 19 p. 

St. Pauli
Connoisseur St. Pauli Note
13 Apr 2018 10:29 am
St. Pauli gave this whisky 77 points

A detailed tasting note will follow later. 
The use of some brewing malts is very interesting, and it delivers: the malts used here give a roasted, toasted, and spicy character. If you are able to taste it, be sure to let it rest for 30 mins or so. It edges off the overpowering woody notes.  

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