June 2016 – grey whisky

Whisky 2016 – 47-50

47 – Glenfarclas Whisky & Wisdom bottling 2007
Musk lollies, leather, glue, honey, maple syrup, sarsaparilla and chocolate. Short, hot and angry, wood, maple, cream, butter, marshmallows.

48 – Berry’s Laphroaig 1997 Cask 48
Oil paints, autumn leaves, salty caramels, plasticine. Honey, smoke, bitter caramels, sweet mint and basil, cream and leaves.

49 – Lagavulin 18 Feis Ile 2016 Bottling Bottle:5916 (American Oak Hogsheads & Bodega Sherry Butts)
Fresh, zesty, red apples, butter cake, autumn leaves, just the right amount of oiliness. Apples, autumn leaves, saltiness, cream, paint. Really well balanced.

50 – SMWS 72.47 Burnt Spotted Dick (Miltonduff)
Cottee’s caramel ice cream sauce, glue and orange zest, candy apples, formic acid, pina colada, pineapple upside down cake, vanilla essence, white pepper, creme caramel, slight Rosemary. Juicy grilled pineapple, toasted coconut, vanilla pudding, pain aux raisins, slight sweet rubbery notes.

Whisky 2016 – 45-46

45 – Tasmanian Independent Bottlers (HH0177) Sullivan’s Cove 1999
Yeasty bread dough, chicos, apricots, apricot bars, creamy (it’s Sullivan’s Cove). Very elegant, well structured and light, creaminess, spiced shortbread biscuits, some flintiness. Probably too light for me at 46%, cask strength has ruined me.

46 – Hellyers Road Port Cask
Stone fruit, passionfruit, lemon zest, modeling glue, hand cream and maple syrup. Passionfruit vine, pear juice, cream, sticks, charcoal, stones, chocolate, banana bread.

Whisky 2016 – 43-44

43 – Heartwood Release the Beast (Lark)
Marshmallow, sugar cane, cloves, sarsaparilla, flat Coke, strawberry jam. Woody, cloves, so thick and heavy, cinnamon, mint leaves (lolly), yoghurt, cream and brown sugar, quince paste, banana bread.

44 – Lark Port Cask 2015 Barrel 479
Apricot jam, bitter chocolate, buttered popcorn, hazel nuts, pine resin, glue. Apricot jam, brown sugar, cloves, toasted almond, flat coke, sticky date pudding with cream, marshmallow, golden syrup.