SMWS Cask No. 36.67
Distilled June 2004
US Allocation: ? Bottles
January 2015 Outturn Release
What the SMWSA Says:
A good example of whiskey transformed by water – we didn’t know what to make of the nose – quite fruity (baked apple, fruit salad, watermelon, lemon curd, pear-drops) with an odd assortment of other aromas – Hawaiian pizza (pineapple, ham, pizza dough) pine forests and model kits. With water, suddenly the sweetness was released – caramel wafers, honeycomb crunch ice-cream and vanilla fudge. The unreduced palate seemed sweet and sour – pineapple dusted with chilli and salt, peppery Cream Soda and a slightly metallic finish – but water settled it down to zesty key lime pie and biscuity flavours – intensely tasty. Named after Speyside’s biggest mountain.
Drinking tip: As an aperitif or to awaken the senses.
What Richard Says:
Nose: Aromatic fruit cream with pears and pineapples being the most prevalent. Water opens up a honey sweetness and a back note reminiscent of craft root beer.
Palate: Surprisingly rich for a young malt with a wisp of smokey wood. Water mellows the heat but also the richness. It’s very easy to drink when you add the water but it settles into more of a malty note that has less dimensions to it.
Finish: It finishes much for malty and cereal like than expected. Not unpleasant but it leaves me wanting a drink of water.
Comments: This dram has a bit of a love/hate relationship to water. It mellows the alcohol and makes it more drinkable but also makes it more bland. The nose is better with water but the palate is a bit worse off. Play with the water on this one with care.
Rating: Stands Out
Review sample provided courtesy of the SMWSA and is available to society members through their website or 800.990.1991.