Taster

Nose: Freshly baked rye bread, sandalwood and apple pie with a dusting of brown sugar. Dry wood store and cinnamon roll pastry, then a hint of wet grass.

Palate: Luscious mouthfeel, thick and tangy, with fresh figs, plum and rum-filled raisin richness. Rye spice is bold but doesn’t overwhelm for the ABV.

Finish: Lingering rye spice, moves into that sweet pie crust and earthy notes.

Comment: Layer after layer of rich and bold whisky here, but it all seems to perfectly link together. Brace yourself for the heat, it’s worth it.

Score: 8.2

Taster

Nose: Grassy, with delicate florals and spicy woodiness. Particularly, two very distinctive notes: gentian and turmeric. Oat milk and pear drop lurk beneath, with lime peel and fermenting fruits, then Greek yoghurt and digestive biscuit.

Palate: Medium bodied and a touch hot. Lemon oils, before orange boiled sweet gives way to pistachio butter and almond paste.

Finish: Medium. A little hot, the citrus and nuts balance nicely.

Comment: Some lovely flavours. Needs a touch of water and maybe a year or so to mellow out.

Score: 7.9