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.
A well aged Clavados with plenty of wood influence but kept fresh with a touch of zest and plenty of fruit, smooth and creamy on the palate.
Wood overboard but still some soft baked apple fruit and toffee/caramel notes too. Another fine example of fruit and oak balance from le Clos d’Orval. 87/100
Quite heady and spicy with lots of lovely sherry influence, dried fruit, raisins and nuttiness. 87/100
Lovely, juicy and bright fruit notes, plenty of ginger but also great chamois leathery notes also, a little buttery and oily in places too. 87/100