Nose – Dark sugar, crystallised. Apple pepernoten.
Palate – Top layer of creme brulee, coconut milk rice pudding.
Nose with water – Mango & Passionfruit nectar, dark brown sugar.
Palate with water – Passion flowers and turkish delight.
There’s a spicy sweetness at work here. If you visit the Netherlands, there’s a christmas biscuit that sometimes gets enrobed in apple-flavoured yoghurt at specialty shops. It’s amazing, and it’s on the nose of this whisky. With water, more exotic fruits emerge.
Has anyone ever combined the ideas of coconut rice pudding with the caramelised sugar of creme brulee? They ought to, because this whisky demonstrated the combination is solid. Water reduces the effect and leaves gentler floral aromas, and a reminder of Turkish delights.