tisdag 20 juni 2017

Highland Queen x4 – two blended and two single malts

Dear friends and followers, big thanks for stopping by and staying tuned! A couple of weeks ago I received some samples from the importer and distributor Clydesdale. Four of the samples are whisky from the quite newly revived brand "Highland Queen"! Please do feel free to read all about its history and their huge portfolio here

A whole bunch of these Highland Queens are available at the Swedish state monopoly, and you can view them here.

The first two are blended scotch and the last two are single malts. Ok, here we go!




copyright clydesdale.se

HQ Nose:
Quite spirit-y (not at all new make, just very young-ish), a mix of new american oak and somehow uncharred wood, burnt vanilla and a slight touch of salt liquorice.


copyright clydesdale.se
HQ 1561 Nose:
Definitely older whisky in here. For me the grain components are in front of the malt components. Still, in comparison to the previous everything is more integrated in this on. Medium big on vanilla, something fruit-y is popping out, probably pear (ripe but not over-ripe), the liquorice is here too but the fruit and the vanilla are in the front. 



copyright clydesdale.se
HQ Majesty Nose:
In general, very restrained. Citrus fruits are in the front (sort of lemon curd). We also have elder flower soft drink. There are slight touches of vanilla hiding behind the citrus-y stuff. Reminds me of Bushmills 10yo, but with less vanilla. Actually, I prefer the nose of 1561 before the nose on this one.  


















copyright clydesdale.se

HQ Majesty 16yo Nose
Kind of like the nose on the previous but even more restrained 
(!) In the center of attention is malt, in fact very malty. In this one there is also elder flower but very far back. The spectrum of the nose is of course wider (more stuff to nose) but somehow it feels more restrained. When I go back to nose the previous it does have a lot more vanilla than this on. In perspective to that, this one kind of ”lacks” vanilla. Actually, I prefer the nose of Majesty before the nose on this one















HQ Taste:
Starts of on lots of bitter sweet liquorice. Moves very quickly into slightly burnt vanilla and malt, stays there for 1,5 seconds and then moves on into the grain component. Before I swallow it does have a quite solid foundation but as soon as I swallow it moves on into the flavours of the grain components and then it totally ”dissapears”. A slight, sligth vanilla remains for a few seconds. Also a slight bitterness of burnt sugar syrup and bitter almond

HQ 1561 Taste:
That’s better! Definitely more body and a more fat foundation. Compared to the nose on this one, the flavours of the malt components are actually in front of the flavours of the grain components (meaning the tables have turned). However, in the center of attention is a bitterness (burnt sugar syrup and bitter almon also here) that hides other stuff beneath. Even so, I do prefer the taste of this one compared to the previous. 

HQ Majesty Taste:
Very soft. Going from the 1561 to this one is a dream. Not a big body/foundation though, it’s kind of thin. Also here we have burnt vanilla. However the quality in this one is that it does have some slight touches of milk and honey. It tastes kind of like a 5-6 year old malt. The nose is better than the taste.  

HQ Majesty 16yo Taste:
Mmm, that’s better! Focus is on vanilla, milk and full-fat whipped cream. We do have bitter almond. Also, there is a tad of salt-y-ness. There is also a slight touch of elder flower. However it is a bit thin (there is not much deapth). This one actually does taste like Bushmills 10yo, but with less deapth. A very easy going, ”simple” 16yo; it does not at all taste of 16 years. Of course I do prefer this one in front of the regular Majesty, however being a 16yo single malt it does not really have a lot of personality/character. 

To sum up: Out of the first two I would definitely buy the 1561. Out of the last two I would definitely buy Majesty 16yo. Choosing by nose I would go for 1561 before the regular Majesty, and choosing by taste I would go for Majesty 16yo before the regular Majesty. Big thanks to the nice people at Clydesdale for sharing these samples of Highland Queen and for the opportunity to review and try them! Sláinte!

Please make sure to follow my FB-page by clicking here, my instagram by clicking here and my twitter-page by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com

onsdag 31 maj 2017

Swedish Whisky from Smögen – Sherry Project 2:1 Sherry Octaves 4yo 53,6% ABV

Dear friends and followers alike! When working the Beer & Whisky-festival in Gothenburg in late March I ran into Pär Caldenby, the distillery manager/master distiller of swedish west coast distillery Smögen. To my great joy he was very keen on sharing a sample of the first release in his second series on the influence of sherry cask maturation, rightfully named Sherry Project 2:1.













This first release in this new series consists of a vatting of 18 so called Octaves (50 litre casks) that previously were used to mature (oloroso) sherry. The Octaves are made from american white oak and are fresh/first fill. The casks were filled with heavily peated new make (in Smögens case meaning just above 50 ppm) in april 2013 and drawn from cask/bottled on the 6th of May 2017 at 4yo and held 53,6% ABV. The casks used are number 18-35/2013 and they gave 1382 bottles. Please feel free to read Pärs own words on Sherry Project 2:1 in the picture below (click the pic to enlarge):


Since Sherry Project 1 dealt with the particular impact and style of sherry quarter casks it could be that this new series Sherry Project 2 might deal only with sherry Octaves of different ages, but, that is just speculation from my part.

Here in Sweden Sherry Project 2:1 will be released tomorrow (1st of June) and you can view the product by clicking here. 1056 bottles will be available. 


Also tomorrow, Smögen Single Bourbon Cask 18/2012 5yo (the sister cask of Smögen Wee Swede 17/2012) will be released, only 276 bottles available and you can view that product by clicking here

Ok, let's see what we have!

Nose:
Very intriguing! There are mainly two layers. The first layer is sort of a mix of fruit and ”perfume”; we have slices/pieces of orange, lemon peel, peach candy and interestingly enough apple cidre and wine vinegar (first time for me to find vinegar). The second layer consists of some really earth-y stuff; we have green peppercorn (perhaps even green peppercorn-gravy?), cookie dough, rich/full-bodied vanilla almost moving on into newly ground vanilla-flavoured coffee. There is also definitely a smell of pine-needles. In fact, the smell of pine-needles is almost moving on into cinnamon in some hard-fetched way… What about the peat? The peaty-ness is definitely to be found in the earthy layer, and for being Smögen the peat is very, very soft and almost impossible to be separated from all the vanilla and vanilla coffee going on here. Very interesting mix of fragrances!

Taste:
Wow, wow indeed… actually starts off on the fruity/perfum-y side of things, quite citric with the apple cidre and wine vinegar dominating but we also have dark raisins making an entrance. But all of this is very, very briefly (1-2 seconds or so) because after that some really beautiful and fat vanilla takes over (vanilla pod and heated full-fat cream) moving quickly into all the earthy stuff; here we definitely also have some earth (soil) and moss, but most of all the peat is in the center of attention. Actually it’s vanilla-peat and pine needle-peat! Lots and lots of vanilla intermingling with very soft peat. I would describe the peaty-ness sort of as a mix between Laphroaig and Bowmore. Thinking of the aftertaste, it takes this whisky a short amount of time to arrive at the aftertaste, however, what does linger in the aftertaste is all the vanilla and all the soft peat. 

To sum up:
For me, this is not a typical or ordinary sherry matured peated whisky (if there is such a thing, but you know); I did expect some of those classic sherry-fragrances and sherry-taste, such as lots and lots of raisins and dried figs. However, I did not find anything resembling a typical sherry matured peated whisky, the raisins did not make an entrance until the taste and it was not at all what i thought of first. One can tell that this definitely is american oak, and that is because of all the vanilla. Concluding with just one more thing, the mix of vanilla and peat in this one is absolutely wonderful! Big thanks to Pär for sharing a sample of Sherry Project 2:1 and for the opportunity to review and try it before the release! Sláinte! 

Please make sure to follow my FB-page by clicking here, my instagram by clicking here and my twitter-page by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com

lördag 20 maj 2017

Swedish Whisky from Hven – Alioth 45% ABV

Friends and followers alike! Today is World Whisky Day and what better way for me as a swedish blogger to celebrate this than to review a swedish whisky?! This time around it's time for the latest release from swedish Hven Distillery, I received this very nice and good looking sample bottle a couple of weeks ago and now it's finally the right time to try it. In fact, I am very glad to have been invited to the release event on site, but very sad not to be able to go (unfortunately it's hard for me to make it on a week day...). Anyways, the name of this whisky is Alioth, that's right, you guessed it, it is the fifth release (and star) in the series drawing its inspiration from the constellation called "The Big Dipper"!



The press-release that I received contained info on the recipe, please feel free to read it in the photo below:

Alioth is still available at a number of swedish monopoly stores and you can view it by clicking here. Ok, let's see what we have here!

Nose:
Peat is definitely in the foreground here! The level of peating seems to me to be slightly above medium. Connected to the peat is also black pepper, slightly burnt wood/burnt log of wood, and also some green and damp moss. That is, very forest-y in style. Above the peat and forest layer is a very evident freshly squeezed lemon juice mixed with a sligth touch of pinneaple juice, brown/dark sugar and grain. Surrounding all of this, in the distance, is on the one hand cold coffee with lots of milk in it and on the othe hand we have a very soft vanilla (the kind of vanilla that is in the swedish candy ”sugar cubes”). Ok, let’s move on to the taste!


Taste:
Oh, so incredibly soft and smooth! Also quite sweet actually. I did not expect that at all (given the evident peat I thought this was gonna be quite peat-y and quite salty…). Lots of vanilla, lots of fudge, a hand or to of the cold coffee with lots of milk. And as noted, quite sweet and sugar-y indeed, but this time a mix of white and dark sugar. Interestingly enough, the burnt wood stuff from the nose is also on the taste but it moves quickly (1-2 seconds) into medium salt liquorice. The peat does not show itself until after all of this, that is, in the very end of the aftertaste. After the peat has settled down some oatmeal porridge developes together with evolvment of more fudge and vanilla

To sum up
This is a very interesting dram, and when I say ”interesting” I don’t mean odd or ordinary; what makes it interesting is rather that what I expect from the nose does not really show itself as I had thought it would on the taste, to me that is interesting and quite rare. Besides this fact it is also very smooth, soft and sweet and alos very well balanced. The taste comes thorugh perfect on this strength and I would not want a higher ABV. A great everyday dram but with an extra little oumph when the peat kicks in at the end. Thumbs up!


Big thanks and Sláinte to the people at Hven Distilley for the opportunity to taste this whisky before being released! Sláinte! Please make sure to follow my FB-page by clicking here, my twitter-page by clicking here, and my instagram by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com

måndag 1 maj 2017

Swedish Whisky bottled by Bergslagens Distillery – Sherry Darling Lightly Peated 5yo 58% ABV

Dear friends and followers alike! Once again I was fortunate enough to receive a package from the people at Bergslagens Distillery. This time the label states: "Sherry Darling Aged 5 years sherry casks lightly peated". This is the second release in a series of three (please feel free to read my thoughts on the first release in the series here). 

Just as I wrote in the post of the first release in this series, and as you all know by now, this whisky has not been produced or distilled by Bergslagen Distillery but it was distilled at the (now closed) Grythyttan Distillery. This is in other words an independent bottling by Bergslagens Distillery. 






The pressrelease states: "The Whisky has been matured in a number of 50 litre [sherry]casks for five years". Well people, that was kind of secretive wasn't it?! Once again, sadly, there is no mention either of type of sherry (but I'm guessing Oloroso) or of what kind of oak (european or american). Also no mention of exact number of casks. The pressrelease does state that the 58% ABV is cask strength (but I wonder, is it rather not vatting strength we are dealing with here, and watered to that exakt ABV?). Maybe, sometime in the near future, Bergslagens Distillery can share some more precise info on these details as Smögen Distillery and Box Distillery usually do. 

However, to my immense joy, and to your satisfaction, I happen to know that "lightly peated" in the context of whisky produced at Grythyttan Distillery in fact means 15 ppm. With that said, this release will be available tomorrow (tuesday the 2nd of May) in three of the state monopoly stores located in the swedish town of Örebro. It will also be available to order via the order-assortment. In total, 840 bottles will be available. Ok, let's see what we have this time around! 

Nose:
Not at all an extreme sherrybomb this time (compared to the unpeated sherry darling that I have as a reference, as you can see from the pic below). Although there is a lot of sherry influence going on here it is somehow subdued. Instead of the extreme raisins that we had in the unpeated sherry darling, we have in this lightly peated version something mould-y going on, the mould on brie cheese. We also have medium ashy-y vanilla, the peel of sunwarm red gooseberries and a slight touch, just a tad, of very earthy peat. Yes, earth (soil), and sugar coated dried figs. Also, this ligtly peated version is calmer on the alcohol; I can without any problem at all take a deep, deep breath with my nose without feeling any alcohol at all! Now that’s just wonderful! There is also a sweetness in this one that is very, very mouthwatering, maybe something like freshly squeezed orange juice with lots and lots of white sugar in it (the emphasis is definitely on sugar), well, that’s it, now I just have to have a taste!

Taste:
At first everything is so sweet (syrup) and i-n-c-r-e-d-i-b-l-y smooth, so smooth! When swallowing, everything gets medium dry very fast. Than an explosion of flavours occurs; it literally screams of vanilla leather, medium dry milkchocolate, cold-brewed coffee, sugardrenched dried figs springled with freshly squeezed sugared lime juice and finally some wonderful peat! Very big on the flavours, meaning that a lot is going on, but not at all overwhelming. Rather more-ish (”I want more!”), and the best thing is the peat, it is in perfect balance with all the sherry-stuff going on here, wow! 
pic borrowed from systembolaget
To sum up:
For me, this is a lot better than the unpeated version. This one is a sherry bomb but not an extreme one. The peating-level sure is perfect for this amount of sherry influence. Ok people, hold on, because taste-wise this is by far the best sherry matured swedish whisky I have tasted so far! And, I realised it the second at which I swallowed and felt the explosion of flavours, mmm… Big congrats to the people at Bergslagens Distillery for closing this deal and big thanks for the opportunity to taste it before being released! Sláinte! 

Please make sure to follow my FB-page by clicking here, my twitter-page by clicking here, and my instagram by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com

pic belongs to/copyright Bergslagens Distillery

tisdag 18 april 2017

Springbank 11 yo – Local Barley 53,1% ABV

Dear friends and followers alike, a couple of weeks ago I received a package of different samples from the nice people of Symposion! The sample that I will share my notes on with you all is Springbank "Local Barley". But first some info on Springbank Distillery. From the handout/info I received I read:

"There are a few Scottish distilleries that still malt their own barley but Springbank is the only distillery which malts 100% of its own barley, using the traditional floor maltings. The whole production process: malting, milling, mashing, fermentation, distillation, maturation and bottling, happens on the one site in Campbeltown. This is unique in Scotland"

Given these facts, maybe it is in order to label Springbank as one of the few remaining "craft"-distilleries? Now, regarding this particular expression of Springbank, besides the obvious fact that "Local Barley" has been produced using only barley that has been grown locally around Campbeltown, the handout/info states that 9000 bottles have been produced for this batch, that the (vatting) strength is 53,1% ABV and the casks used are 100% bourbon. However it does not 
state what kind of bourbon casks (in terms of size and filling). That would be nice to know. 

Anyways, here in Sweden the Springbank "Local Barley" will be available at the state monopoly the day after tomorrow (the 20th of april) and you can view it by clicking here. Ok, lets do some nosing and tasting and see what we have!


Nose:
Big, fat and rich of vanilla-stuff, in fact the nose is very creamy indeed, smells yummie! The peat is definitely evident but in a kind of subdued way, presetin itself kind of like creamy ashes, there is also something ”green” about the peat, in one part sort of sea-ish (wet seaweed/tang) and in the other part something woods-y. The woods-y stuff is the most dominant. In the middle of these two layers (the vanilla/cream and the peat) is some kind of fruit, overripe pear comes to mind along whith some fruity candy, maybe orange colored bassets or swedish peach candy, in fact it’s almost as if this candy (whichever candy it is) has been dipped in white chocolate… nice!

Taste:
That’s a really cool start! It starts off with medium-salt-y peat, the peat is very chewable and more-ish. Instantly when I have swallowed, along comes that peach candy but it transforms very fast into candied lemon. In the early aftertaste a quick buzz of medium strong alcohol, then the peat comes through in the form of creamy ashes. I the late aftertaste everything goes over into some kind of medium burnt vanilla and burnt creamyness.

To sum up
The thing that strikes me with this dram (apart from the fact that it is a very drinkable one) is that the nose is so much more complex than the taste; most of the things going on in this dram happens on the nose and for some reason I had expected it to be the other way around. What I mean by this is firstly that Springbank is usually a quite big and robust whisky indeed (although its 10-15ppm), and secondly given the fact that this particular expression holds 53,1% ABV, could both be expected to result in a quite explosive dram. On the other hand, this does not mean that it is a boring whisky, it could mean that the blender at Springbank has deliberatly choosen very creamy casks resulting in a very calm taste. Nontheless, a very drinkable dram and a very interesting experience indeed. 

Big thanks to the nice people at Symposion for sharing a sample of this whisky and for the opportunity to review and try it before the release! Sláinte! Please make sure to follow my FB-page by clicking here, my twitter-page by clicking here, and my instagram by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com

Picture/copyright belongs to Symposion

tisdag 4 april 2017

Swedish whisky from Box Distillery – 2nd Step Collection 03 51,3% ABV

Dear friends and followers! Today I received a sample from the nice people at Box Distillery, so once again it is time for me to share my thoughts on yet another swedish whisky! The sample contains the concluding and third part in their series entitled 2nd Step Collection. The information I have received states that the whisky has been predominantly matured in first fill bourbon casks, in fact 76% of the whisky has been matured in first fill bourbon casks. 19% has been matured in american virgin oak and finally 5% in virgin hungarian oak. The peating level is 38,6 ppm on average. For those of you interested in all the details of this particular bottling, Box Distillery has been kind enough to provide them here

Here in Sweden, this whisky will be released on the state monopoly the day after tomorrow (6th of april), 4000 bottles (out of 8291) will be available and you can view the product here 

Nose:
When pouring a dram from the sample, a beautiful and soft peatiness spreads throughout the room. When putting my nose towards the glass and softly breathing in I pick up a soft but very evident note of fir/christmas tree. Intermingling with that note is wall fern/polypody and beyond that is just a slight touch of building timbre. Given the fact that the majority of the whisky has been matured in first fill bourbon casks I had expetected there to be a quite big presence of vanilla, however that is not really the case, the thing in focus here is rather first of all the fir and second of all the building timbre. Trying to move beyond that layer I do spot some gentle peat and some kind of medium-salty saltyness so to speak, some kind of quite salty liquorice, maybe it’s the wall fern/polypody that pops up again? Anyways, all in all on the nose it’s a quite ”simple” dram we’ve got here with maybe three to four basic fragrances going on. So nothing is really popping out or ”disturbing”, everything is very well integrated. Ok, let’s see what we have on the taste


Taste:
Mmm, great whisky! As is mostly the case with peated Box matured predominatly in bourbon casks, everything starts off with a delicate mix of salt and sweet. But then, it quickly moves on into more salt. I swallow, and then comes at first even more salt, but very fast it moves on into quite intense peatyness, slowly moving on into whipped cream without added sugar, and then boom (!), there’s the vanilla (I’m glad you’re here because I love you very much). Then, in the aftertaste (and this is the greatness of this dram), the peat evolves more, and more, and more. Beautiful. It’s not a very dry peatyness, rather medium dry (or maybe not even medium dry), but I experience it as quite dry and that is due to the fact that the peat just goes on and on and on. Taking another sip, just after the initial salt I discover some kind of exotic fruit, I can’t really put my finger on it but is might be some kind of melon… or even soft guava… interesting. In the very last phase of the aftertaste the peat gives way to the soft vanilla which becomes more and more evident, slowly fading away

To sum up
It strikes me now that this is in fact a very mature expression of Box, maybe even the most mature Box I’ve ever tried. There are no traces of yeast or new make going on here, neither on the nose nor on the taste. And of course I knew on beforehand that this is the oldest whisky from Box Distillery yet to be released, and that might subconsiously affect my feeling that it’s the most mature Box yet. So let me phrase is another way, this expression and the components that have gone in to it are very, very, very well blended together. Great job fellas!

Big thanks to the nice people at Box Distillery for sharing a sample of this whisky and for the opportunity to review and try it before the release! Sláinte! Please make sure to follow my FB-page by clicking here, my twitter-page by clicking here, and my instagram by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com
pic/copyright belongs to Box Distillery

måndag 27 februari 2017

Swedish Whisky bottled by Bergslagens Distillery – Sherry Darling 5yo 58% ABV

Dear friends and followers! To my immense joy, I received a package last friday which turned out to contain a sample from Bergslagens Distillery! The label declares "Sherry Darling Aged 5 years, sherry casks". This is the first release in a series of three (the other two being "Sherry Darling lightly Peated" and "Sherry Darling Peated").













The pressrelease that I received states that this first release has been produced by blending circa/roughly ten 50 litre sherry casks together. There is no mention either of type of sherry (but I'm guessing Oloroso) or of what kind of oak (european or american). Anyways, the pressrelease does state that the 58% ABV is cask strength (but I wonder, is it rather not batting strength we are dealing with here, and watered to that exakt ABV?).

Now, this whisky has not been produced or distilled by Bergslagen Distillery but it was distilled at the (now closed) Grythyttan Distillery. You see, a while ago the people at Bergslagen Distillery purchased all of the stock produced at Grythyttan. So, this whisky should rightly be viewed as an independent bottling, which the label also states. Great! 

This bottling will be available this wednesday (the first of March) in the four state monopoly stores located in the town of Örebro. It will also be available to order via the order-assortment. Each of the stores in Örebro will have 36 bottles and via the order-assortment there is around 500 bottles available. Ok, let's see what we have here! 
picture/copyright belongs to Bergslagen Distillery

Nose:
The first thing that springs to mind is an extreme presence of dark raisins, believe me, it really is extreme. This is a real sherrybomb in the true sense of the word! The dark raisins are in some way not really fully dried raisins, but rather like some kind of mix of raisins and half-dried dark red grapes… Something else on the nose? Of course, there is heavy leather (almost moving into sweat-y old leather shoes) something burnt, maybe even burnt leather. Besides that, there is some extremely citric stuff going on in the top layer, maybe green kiwi mixed with freshly squeezed lemon juice? But overall, the nose screams dark raisins… This is quite young whisky, so are there any traces of that on the nose? Nope, no alcohol sting, no signs of new make, there isn’t even anything yeast-y or bakers yeast going on here… very, very intriguing indeed! Ok, let’s have a sip 


Taste:
Oooh! That, is, intense! And dry, very dry, oak-y dry. A heavy mix of dry and dried dark raisins, the leather is definietely there together with large amounts of some really strong-brewed coffee, and big amounts of oak. Wow… also, the first sip makes me wonder if the liquid I'm enjoying is heavy sherry, whisky infused sherry, or just an extreme sherry bomb… the line between these three types or alternatives is definitely hard to tell in this case. There is also a big touch of alcohol going on here (a punch-in-the-face-whisky), but still it does not seem young in charachter (no signs of new make and nothing yeast-y). Is there ”too much” oak? Well, let me put it this way, if the whisky had spent any more time in the casks it might have toppled over indeeed. 

Some water perhaps? Just 5-6 drops to see what happens with the nose:
Not that intense on the raisins any more, but the kiwi and lemon juice really did step up. The burnt leather was also enhanced and is now at the center of attention. Even some sweet liqorice… nice! 

How did the water impact the taste? Well, it becomes mellow on the raisins and the leather, almost everything calms down. Lemon infused medium dark milk chocolate comes to the center of attention, and, the taste becomes really, really spicy, it almost stings my tongue actually! Also, coffe and sweet tobacco/cigarillos comes to the front together with white chocolate… interesting! Can this whisky take more water? I’m absolutely sure it can, but you have to buy one and try it for yourselves. I think it was better, and most of all, more extreme without water, and the extreme is what I like about this whisky!

Big thanks to the nice people at Bergslagens Distillery for sharing a sample of this great and interesting whisky and for the opportunity to review and try it before the release! Sláinte! Please make sure to follow my FB-page by clicking here, my twitter-page by clicking here, and my instagram by clicking here. Copyright © and All Rights Reserved on all tasting notes and text by SamuelWhisky and pictures likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro[at]gmail.com