ABV: 50 %
Type: Single Malt
Bottles in collection: 1
Emptied bottles: 0
Nose: This is dark fruits and fresh oak. At first there’s a thick lid of dark fruits covered in a brown sugar syryp. It’s sitting on top of a young, spirity distillate. There’s an immidiate oakiness covering the background. Up front there are cinnamon and mild spearmint notes. There’s a fresher green apple note coming through as well, but the whole thing feels top heavy and one-dimensional. With time a coffee note emerges in the center. This is a nice nose but corners are cut which is very much noticable.
Mouth: It starts out with a very dark fruitiness together with a coffee bitterness. There’s an immidiate oakiness, with is a bit too close for comfort. It still feels like all the flavours sits on top and there’s a lack of complexity underneath. With time it produces a chili spicyness and a hint of walnut. The brown sugar returns but it’s not as pronounced as on the nose. The freshness from the distillate is well hidden behind the oak and sherry.
Finish: The finish starts out with the dark sherry notes and the oak moving forwards in different layers without ever touching each other. It sort of feels like there’s a hole in the middle of it all. After a while that hole gets filled with some walnuts and coffee. In the late finish it’s just the oakiness by itself. It becomes too oaky and sort of off-putting in the end. This is a good whisky, but the corners cut to create this sherry-bomb has made it overoaked and top heavy.
This single malt is part of the High Coast Origins series. It’s about 6 YO, first aged in american ex-bourbon barrels and then finished in a mix of first fill american oak PX-casks of various sizes. It’s unchillfiltered and has natural colour.