Delicious, redolent of cereal and husks from the Buckwheat this also has some sweet and mineralic nature, perhaps a trace of something metallic later on but doesn’t detract. 87/100
Very peaty as expected, I felt this one was much better when reduced with water as lots of flavours were masked or locked away behind the wall of peat smoke. 87/100
Smoother and more refined than I last remember, possibly due to slightly older stock being available? Incredibly mealy and cereal led with soft peat smoke pervading later. 87/100
A superb Hazelburn expression in which the spirit nature has been matched to (mostly) ex-bourbon maturation, soft citrus fruits and biscuity cereals accentuated with a touch of sherry sweetness and Campbeltown maritime/salt influences. 87/100
Traditional sweetie shop with candied ginger and dried/candied orange peel layered over Glen Moray’s biscuity malt base, later maple and pecan pastries and a hint of saffron, remarkable!
Soft, creamy and reserved plenty of brioche, white pear & grape and soft brown sugars. In general intensity of flavour and mouthfeel I preferred this at cask strength rather than the reduced final version.
Soft and subtle, this drinks like a classic Lagavulin (e.g. 16yo) with just a hint of some extra cask char and vinous nature. Perhaps the natural sweetness/Sherry influence in standard Lagavulin makes it hard to see what the Port-seasoned cask has introduced that is different?
At cask strength this is rich but a touch on the spicy side for me, with water this mellows into more buttery caramel. A great example of Bunnahabhain’s fruity distillate pairing well with Marsala wine finishing
Another interesting spin on the Bruichladdich core flavour, perhaps not so cereal-forward here and evolves into some much greener fruit flavours too.
Thanks to the Islay-grown barley this cask/distillate has much more up-front minerality and also much more barley ‘husk’ and nutty cereal flavour.