Alright! Reviewing a peated whisky. Not my area of expertise, I must say. I find it hard to describe all the nuances among the smokiness but I guess that's a good reason to try one!
As this is from Bruichladdich Distillery, everything there is to know about the bottle can be found on the official webpage. For example, this has been aged in 65% first fill American whiskey casks, 10% second fill American whiskey casks and 25% second fill French wine casks. It's peated to 40ppm and the barley comes from Invernesshire, so there you have it.
Amontadillo sherry - 0.9
Meaty and sweet with some delicious smoked ham, which I love in certain Octomores. Not very medicinal or damp peatiness, I would guess it leans towards the campfire type. Not as dry of a bonfire as your standard Lagavulin though. Naturally a strong peat and smoke presence but quite gentle and soft.
More peat of course, some sharpness on the tongue. A little rowdy, it refuses to sit still and be quitet. If you succeed in taming it for a while you could find traces of fruit and salt.
Quite an initial burn as it leaves the palate. Very warming and pleasant. Big taste, a bit drier than the nose suggested. More peaty than smoky on the finish. Some bitter notes and a bit floral. Salty for sure, especially when everything else has faded. But - where did the tangy sweetness go?
Great nose, a bit disappointing finish. I like those meaty, savory flavors that the initial nosing makes grand promised about, but the continuation fails to deliver them to the finish line. Still a long and warm finish, but I feel that this has a lot of untapped potential.
70 / 100