M: Very delicate. Very light. There’s a combination of super sweet smells plus a really floral scent that reminds me of parma violets. A little bit of saltiness too.
S: Some kinda mint choc chip ice creaminess and moscavado sugar.
M: That sweet floral tang becomes a zingy sherbet and spice which eases up to a more buttery flavour – like the end bit of a Werther’s Original?!
S: Really sweet and fruity, like candied oranges.
M: So fresh and so clean. Sugary sweets melt and leave some salted milk chocolate on the way out.
S: Those sweet flavours tail off and leaves that kinda piney woody finish.
M: This whisky is like a sweet sweet dessert, but without being filling or heavy. The flavours really remind me of a whole bunch of different childhood favourite sweets, but with a touch of saltiness and plenty of booze to boot! It’s quite an unusual single malt experience to come across when you’re used to big, deep, and dark flavours from whisky that’s been in a barrel for 16 years. I could get through a lot of this stuff. It has left me wanting more, and the supporting Campbeltown story has got me even more intrigued in the history of the region and what those classic malts must have tasted like from times gone by.
S: It’s kinda hard to believe that it’s been maturing for 16 years. I mean, really? It’s still so fresh and tastes ‘young’. I’m glad I’ve tried it and I did enjoy it but not enough to make me go out and buy a whole bottle.