The delectable hazelnut and honey flavors are many-layered, and are supported by an elegant, smooth-but-fiery sweet malty character. The sherry is definitely in the background. I wouldn’t call this well-balanced, but as the dominant nuttiness is so tasty, I definitely recommend it, especially if you can find a deal.
Right away there is big peat, in that briny, smoked-fish style. Smokehouse fumes, sugarcane, vanilla extract, and a pervading young woodiness – freshly-hewn green wood, dripping sap.
I keep hearing two phrases around the whisky and whiskey community these days. One is “Blends can be excellent!” (Of course, one can also say “Fast Food can be excellent!” but it rarely is. That aside…) The other is “90-95% of the whisky sold internationally is in blends.”…
Sour fruit, pineapple! Surprising burst of fruity upfront, like Juicy Fruit gum. Resolves into delicious well-rounded smoke without too much tar or woodiness. Those sour fruit elements continue right into the finish, resonating with blood orange, lime, maybe some fresh juicy berries. Mild sweetness, and always an overtone of bright, citrusy peat. At $80-$90 a bottle, this is a little out of my usual price range, but I will definitely be picking up a bottle of this for a special occasion!
My best advice is to experiment: try different glasses, different amounts of water, taste and smell before and after the addition of water. Figure out what method best allows YOU to enjoy your whisky. Whether it’s a cut-crystal Glencairn glass and a carefully-arranged ritual, or a brown paper bag and a bunch of friends, drinking whisky should be about fun and enjoyment. Do whatever maximizes both.
Dry, crisp, and earthy without any smoke. For a bottle in the $25 range, it’s unfortunately only a step above the cheapest blends, with perhaps a bit more drink-ability than standards like Johnnie Walker or Chivas Regal. It is best suited as a stepping-stone to better malts, as The Glenlivet 12 is slightly cheaper, and has more complexity.
Heady aroma. Blackberry syrup. Definite sherry character, with overtones of antique wood, sap, stewed dark fruits, maple sugar candies, and a hint of candied orange peel or orange liqueur.
At its best, “Wort Worms & Washbacks” gives you the impression that you’re sitting across a table from John, sharing a few drams and talking about the “good old days,” and who could ask for more from such a book?
This third-and-last sample of the brand-new 1996 vintage (which will be released to select European markets) was my favorite, showing a super-chewy body, mounds of savory notes (which I love), salted nuts, and meats.
Very nice after-dinner. Desserty but robust. Not too sweet or cloying. Complex and with interesting spice and off-fruit notes. Not a great deal of depth, but contemplative.