M: Strong booze on the nose. Really sticky sweet with a bit of liquorice.
M: Totally sweet with corn syrup-like flavours upfront with that thick rye kind of spice cutting right through.
M: A boozy brash finish that I was not expecting from the world’s best whisky. Strong Demerara sugar sweetness and depth followed by that liquorice/aniseed flavour lingering for a long, long time.
M: I’m still not that versed in rye whiskies, but this seems to have taken the rye flavours that I do recognise and has amped them up to 11, with some popcorn sweetness added in to try and balance it out. It’s sweet, it’s dry, it’s got a herby kinda spice to it. It’s lingering. It’s intriguing. It’s not my cup of tea, if I’m being honest! Don’t get me wrong, I didn’t dislike BUT I’m willing to explore further – is it the best rye out there? According to Jim Murray it is. But I’m not him and I’m going to have to explore more rye whiskies to prove a point (it’s a tough job but someone’s gotta do it) Only then, if our glorious Canadian doesn’t finish it off first, might I come back again to see what I’ve learned.