Nose – White Currants, Fruit Salads, pineapple, dustiness of baking sand
Palate – Spiced chutney – Stewed currants, becoming lime zest and wild thyme
Nose with water – Lemon curd, butter shortcrust, stewed pear
Palate with water – Golden caramel to black caramel. Blueberry muffin. Dried tobacco finish
There’s a very quick rush of fruitiness up the nose – a startling arrival of white currants, stewed pears and fruit salad sweets served up in the husk of a hollowed-out pineapple. All this on a tropical beach, where baked sand hums. On the palate, the fruits get stewed down into a spiced chutney, infused with wild beach-thyme and lime zest.
With water there’s a new, softer element of dairy, as if butter shortcrust has come to support an intricately constructed fruit tart. There’s an uplifting breeze of flavour rising high in the palate, which retreats quickly to leave dried tobacco leaf, star anise, and a warm, numbing tingle. We think this whisky is utterly perfect right now, and would recommend bottling soon. However, a couple more years in cask would bring out more fruitiness, to the new owner’s preference.