Taster

Nose: New oak, violin rosin, labdanum, plum wine, yuzu, and toffee. Significant spicy notes of cumin, turmeric, clove, cinnamon and nutmeg. Pickled capers and coffee liqueur, too.

Palate: Light-medium. Blueberry cordial, toffee sauce, and milk chocolate-coated hard toffee. Miscellaneous red wine notes. Aloe vera and subtle spearmint. Underneath, fresh parsley and basil.

Finish: Medium-short. As the sweetness fades the herbal notes linger.

Comment: A complex but easy-drinking rye with lots to like.

Score: 8.4

Taster

Nose: Peppery spice, linseed oil, and fennel seeds. Sliced apple and celery. Lemon zest on soy yoghurt. Condensed-milk caramel. Proving wholewheat bread dough.

Palate: Medium bodied. Rye bread with lime marmalade. Turmeric latte and soy milk. Milk chocolate-coated caramels. Shaved fennel, wholegrain mustard, and a hint of fresh melon.

Finish: Medium-long, on orange crème brûlée, peppery spice and a hint of warm hay.

Comment: Very well balanced. A great introductory rye for sweeter whisky fans.

Score: 8.4