Tasting Notes

• Tasting Notes by Martine Nouet for Whisky Magazine

  Nose
  Deep, dark, concentrated. Obviously sherried. Cherries in marasquino. Dark chocolate. Walnuts and dates. Earthy.

  Palate
  Sweet at first then a sour grip dries the palate. Oak is obviously leading the dance but in a harmounius 'pas de deux' with spices. Candied ginger and nutmeg.

  Finish
  Long, dry, spicy.

  Comments
  Oaky, elegant, rich.

• Tasting Notes by Dave Broom for Whisky Magazine

  Nose
  Rich and round with distinct coffee accents. Lots of ripe dark fruits, plum and raisin, a hint of soft leather/cobbler's workshop.

  Palate
  Thick and smooth with a very pure note in the centre and lift of lime. Black cherry and toffee. Rounded and chewy, with a cough of smoke.

  Finish
  Lighter than you expect. Very clean and spicy.

  Comments
  A bigger Cutty than you might expect but the purity of character links it to the family. Weel (sic) done!

• Class Magazine

  Appearance: Dark coppery amber with burnished copper highlights.

  Aroma: Rich, sherried rancio nose with overripe banana, soy sauce, nuts (grilled almonds, walnut-like oiliness), raisins, sandalwood and a faint whiff of tar.

  Taste: Beguiling, sherried fruitcake with delicate peat smoke, tar, waxy orange zest and a pinch of spice.

  Aftertaste: Madeira-like eucalyptus flavours emerge in the long, delicately spiced finish.

  diffordsguide rating: 5+/5

• Producer's Tasting Notes

  Nose: Drifting incense, exotic spices, jasmine, anise and sandalwood dance and leap out of the glass. Muscular sherried sweetness, vanilla candle wax, rich fruitcake and honey sweetness cavort with aromatic spices and blood orange zest, soft peat smoke and hints of tar
  
  Palate: Full-bodied, boisterous and sweet with a darkly sinister menace, rich velvet curtains surround dark chocolate, eucalyptus, cracked black pepper and drying mint with rich, full, sherry sweetness and toffee
  
  Finish: Lingering, long, rich and sweet yet spicy