|Robert Karlsson||Spent matches galore. Sulphury, to me.. and some raisin but this one's really a bit overly aggressive. Quite aggressive taste too, on quite a bit of sulphur indeed. Strong, intense. Desperately needs water, rounds it off neatly but still a brutal one. Too brutal? |
|Rich Howard||the nose leads with red berries, then turns quickly to chocolate and espresso, caramel pecan roll, fresh twigs and even hints of fresh celery, smoldering tobacco and perhaps a hint of sulfur in the distance. the palate is rich and robust, quite strong, with blackcurrant, raspberries preserves, orange marmalade, with loads of smoldering tobacco and some of charred wood on the finish, again a hint of sulfur. a drop of water releases more smoldering tobacco and burnt sugar onto the nose, quite a bit more, with plenty of chocolate creme brulee in the background, and the palate follows suit. summary: a fairly blistering sherried whisky, with tons of darker fruits, burnt sugar and smoldering tobacco. some nice, and interesting, developments with a drop or two of water. [tasted blind for the 2011 Awards] |
|Keith Wood||Glass: Classic Malt
- Colour: Very rich, dark glowing amber
- Nose: An initial burst of creamy espresso is followed by dark chocolate, before the coffee returns. This is primarily rich coffee and dark chocolate (85%+ cacao).
- Palate: Chewily (is that a word?) creamy and extremely rich with coffee beans and dark chocolate in the fore, but there's also a hint of coconut and then richly polished wood leading into the finish.
- Finish: Very long, rich and tingly with light pepperiness.
- Overall Impression: Wonderful, a true delight. In fact it's classified as one of my rare "Greats". |
|Oliver Klimek||Colour: Dark copper -
Nose: Prunes, cassis, dark chocolate, hints of tobacco and tea, a little wood in the background. -
Palate: Sweet prunes, cherries and berries, dark chocolate, strong tea, cinnamon and hints of pepper -
Finish: Long, sweet and fruity. -
Overall: A full-powered young sherry monster, the sweetness is rather dominant here, partly on the expense of other flavours. |