torsdag 15 juli 2021

Cask Collaboration with Agitator – first tasting notes of 3yo Whisky!!

Dear friends, followers, and supporters alike! I'm writing this blogpost to you during vacation at my wifes familys summer cottage situated in the beautiful archipelago of Roslagen, truly the perfect place to deliver an update on the cask collaboration project between Agitator and myself. On may 4th the spirit in the casks included in the project actually turned 3 years old, hence we are now dealing with... Whisky! 😛

And so today it is my great pleasure to share my first tasting notes of samples of whisky from some of the casks in the project! For this blogpost I asked the Distillery Technician at Agitator, my dear friend Christian, to draw samples from two of the casks. The samples arrived at my place in the end of june and I spent roughly two hours last Thursday reviewing them. 

In order to read up on what makes Agitator such an interesting and groundbreaking whisky distillery, as well as exactly what our collaboration entails, please click here and take part of this previous article of mine and you will get a good introduction to it all. The general details are as follows:

The new make recipe used for our collaboration was made from peated barley (30ppm), 58% from the High Reflux stills, 42% from the Low Reflux stills. The new make was filled into Bourbon barrels 111-116 at a filling strength of 55,1% ABV on the 4th of May 2018. The details of the samples reviewed in this blogpost are as follows:

Sample no.1: drawn 210609 from 1st-fill Bourbon Barrel no.114. 56,9% ABV.
Cask 114, picture taken by Christian during sampling

























Sample no.2: drawn 210609 from Cask no.1531, a 130 litre Virgin Chestnut (“quarter”) cask. 57,99% ABV (spirit transferred 191031 from 1st-fill Bourbon barrel no.111).
Cask 1531, picture taken by Christian during sampling

























Ok folks, below you find my notes, thoughts, and impressions! 


Sample no.1, nose:
At first nosing, immediately after pouring, the instant scent was peat with a zing of alcohol to it. After letting the whisky (yay, whisky!) breathe in the glass for a couple of minutes or so, I find that the scents are really deep! In the first layer there is a soft and medium bodied warm vanilla that’s teaming up with the sweetness of vanilla fudge (cube candy). There is also melted butter reminding me of of the cookies drömmar, and also evident vanilla custard. In the second layer I find fruitiness; soft pear lemonade and a mix of full-bodied lemon and orange peel with hints of zest. In the third layer everything is very robust: we have grassy and heavy peat (highland peat), metal (industrial peat), old leather intermingling with fat almond paste, sweet and soft liquorice candy, alcohol fumes that are smooth but present, and finally a light touch of gunpowder and/or post fire cracker/fireworks. 


Sample no.2, nose:
Ooh, nosing this one really makes me want to taste it immediately! (have, to, recist… trying, really, hard…). Well, this is the real stuff folks! Medium woodiness, cigar box, cedar wood, a slight whiff of cinnamon stick, old coastal/peated whisky matured in european oak sherry cask, dark red cherries, lemonade (mixed strong) made from cherries and blackcurrants, an acidity from dark fruits, a wonderful presence of medium heavy silky subdued peat, old earth floor cellar with traces of light mould. Wow, just wow. Appears as to be whisky matured for a long time (15yo?), and that my friends is just absolutely bonkers.

Sample no.1, taste:
Starts off on a really wonderful, and quite powerful, peatyness. The peat is both sea-salty, grassy (very much so), and has citric/acidulous elements. Furthermore the peat is dry, quite a heavy dryness actually. The alcohol is strong. Before the dryness of the peat hits my mouth with all its intensity there are whiffs of an elegant and enticing vanilla creaminess playing alongside just a whiff of honeydew melon. Very interesting indeed, judging from the nose of the whisky I did actually not at all think that it would be this peaty. I’d definitely say that the peatyness plays the first violin here, and I am surprised that the fruitiness that I found on the nose was not given more “room” here in the taste. 


Sample no.2, taste:
Completely bonkers for sure and absolutely the real stuff, I simply cannot believe that this whisky is just three years old! There is a punch from the alcohol, but it is not an alcohol taste that at all signals that this whisky is young or “un-mature” (as is often my experience with the alcohol in other young Swedish whiskies that I’ve tried). Almost everything present on the nose is present in the taste (the exceptions are cinnamon stick and mould in cellar). In addition there is also milk chocolate, a seducing honey-esque vanilla that is very dark indeed, and traces of violet candy and cold rosehip soup in the distant. Also, the peat is stronger in the taste than it is on the nose, and all in all this whisky really does taste very much like an old coastal/peated whisky matured in european oak sherry cask, but with the addition of a nice bite of woody tannins wrapping it all up.
 
Some reflections to sum up:
As I’ve said a couple of times in this post, and many a times in my different previous posts on Agitator, I simply can’t believe that the low age of this stuff noses and tastes so much older than it actually is (very mature). My favorite out of these two so far is absolutely the chestnut which could be bottled very soon but at the same time it is by no means "over-matured". The bourbon one could also be bottled soon but I think I will give it a little bit more time in the cask in order for it to become more elegant and "simmer down" just a tad on the peatyness. In conclusion, wow! As soon as I have had my 2nd shot of c19-vaccine I'll visit the distillery straight away to check up on the progress/further maturation and discuss with Oskar and Christian the different possibilities for doing some bottling.  

For further updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.

Picture taken by Christian during sampling

onsdag 26 maj 2021

Swedish Whisky from Smögen Distillery – "Dante", 10 years old!

Dear friends! The day before yesterday I received a package from PĂ€r Caldenby, the Distillery Manager/Master Distiller at Smögen Distillery and to my great joy it contained a trade sample of the first ever 10 year old whisky from the distillery! 

















This whisky is a tribute to, and has been namned after, PĂ€rs and the distillerys bloodhound Dante. The text in the picture below is written on the side of the label of the bottle as well as on the side of the box/carton:

This pic belongs to PÀr/Smögen Whisky.

The recipe for this whisky is a follows: in april and may 2011 newmake made from lightly peated barley (10-12 ppm) was filled into four 1st-fill Sauternes barriques (french oak, 225 litres each). Three of the casks had been very lightly roasted and one had been roasted to medium/medium plus. In may 2021 the whisky was bottled at cask strength 57,8%. Roughly 1560 bottles have been produced in total out of which 1296 will be available tomorrow at the swedish state monopoly through a so called web-launch. The whisky can be viewed by clicking here.

A part of the beautiful bottle label. Pic belongs to PÀr/Smögen Whisky.

Ok, the time has come for some analyzing!

Nose:
The surface showcases a beautiful mix of subdued lemon peel and yellow raisins! Below, everything is very, very silky and smooth; we have vibrant leather, green mint, barleywater (almost ”porridge” in fact) and thick, creamy almond paste, and mouthwatering white chocolate with an earthy base of vanilla. Wow! Surrounding everything is an incredibly well-rounded and smooth peatyness with just a tad of sweet liquorice bordering on black tea (earl grey style).


Taste
Starts off on medium salt-yness and moves on quickly into a brief sugar-y sweetness that in turn transforms into sugar coated lemon sponge cake with a kind of ”dirty” or ”broken” vanilla style to it. The vanilla hides dried grass (on bog) with a hint of sweet sackcloth in the upper register. This then moves on into a dry and somewhat spicy (”hot”) black pepper. It is actually now that the peat makes its entrance, and it is much more heavy than I had expected! The peat and the alcohol fumes rises to the roof of my mouth realeasing dusty sea salt and soft smoke with a tendency towards very light gunpowder. A delightful creamyness with a hint of orange marmalade and ashy pinneaple makes my mouth water and these are the last tastes before everything slowly fades away and calms down leaving the tip of my tounge slightly dry.

Some reflections to sum up:
The nose is very mature and has a depth that I could nose for a very long time. The nose actually feels a lot older than 10 years, perhaps something like 15? The rough style of Smögen whisky really comes through in the taste, especially so in the late tastes and the 10 years on casks has not quite restrained this rough profile. Even though we are talking about lightly peated barley this whisky really tastes like a classic Smögen whisky with lots of ”Character, charisma and quality”, and as mentioned has a lot more peat in it than what I expected based on my impressions from nosing. Tastewise it is very hard to say where the main tastes end and the aftertaste begins. The transitions are really nice and subtle and I’d say that it is precisely this that defines maturity. All in all, regarding maturity, I think that the scents on the nose are more developed and refined (more mature) than the tastes and as previously said, it will take several years on cask to further restrain the tastes of a Smögen Whisky.

Finally, a big thanks to PĂ€r for the great opportunity to review this whisky before it's release! For kind of weekly updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.

Pic belongs to/borrowed from systembolaget.se


söndag 14 mars 2021

Swedish Whisky from Hven Distillery – St Raphael 40,9% ABV!

Dear friends, followers and supporters alike! Today I bring you my review of and thoughts on a soon to be released whisky from Hven Distillery called St Raphael, the first release in their new series called Seven Angels. The recipe for this whisky goes like this: in 2010 new make made from unpeated malt was filled into a total of six casks out of which five are french oak casks from Allier that have previously matured Italian wine; two Cabernet Sauvignon casks, two Merlot casks and one cask that matured a sweet wine made from the grape variety Vespaiola. The sixth cask in the mix was an american oak cask that previously matured Vodka from Hven Distillery. The whisky was bottled at (watered to) 40,9% ABV. 





All in all the six casks gave 2302 (50cl) bottles out of which 1600 will be available at the swedish state monopoly this tuesday (16th of March). The product can be viewed by clicking here. Ok folks, let's do some reviewing!



Nose:
When taking the screwcap from the bottle and pouring the whisky into my glass, there are instant whiffs of crispy citrus flying by alongside the red candy in bassetts wine gum. Nosing lightly into the glass I find very smooth and elegant scents of even more citrus now intermingling with homemade blackcurrant juice. Shaking the glass vividly and nosing properly there are more rich, deep, and full-bodied scents coming through; in the first layer there is elderflower, dryness as if coming from blackcurrant leaves, and licorice. In the second layer there is dark and rich vanilla with hints of overripe banana, tobacco (sweet cigarillos), and chocolate fudge. The low ABV makes this whisky easy to nose and at the same time it seems to both let through and support the scents in the bottom layer.


Taste:
Well folks, it’s sweetness and dryness at the same time! The sweetness is a bit sugar-y and definitely has both an elderflower and a sweet licorice feel to it, almost sweet and ”sour” actually. The dryness consists of medium heavy tannins, a spicyness that I just can’t seem to pin down, lemon peel bitterness, and almond paste that somehow seems a bit ”angry”, ”agressive” or maybe fire-y. When the dryness and the spicyness has calmed down and the aftertaste enters there is first a fast peak of elderflower coming through, then a tad of rubber, and finally it ends very quickly indeed on vanilla with elements of citrus fruit seeds, chocolate, and a whiff of coffee beans.


Some reflections to sum up:
The best thing about this whisky is the nose, It’s both intriguing and interesting and there are elements and layers that can easily entertain you for half an hour. Also, the ABV, albeit low, really does carry the nose and those beautiful scents in the second layer. The taste however is all in all a bit to fast for me. Also, in my taste the dryness is too much in focus and when the aftertaste enters the whisky fades out too fast and ends on tasting just… plain and simple good whisky. For the sake of the taste (and aftertaste) I would have wanted a higher ABV, but I can guess that at the blending stage that option was probably opted out since it would have resulted in even more dryness and tannins. Summing up: this is not a bad whisky, it’s just not as good as I had hoped for (basically all of the whiskies I’ve tasted from Hven to date have been really good and so my expectations were rightfully set high). Its flaw is the dryness, a dryness that sadly makes the taste rather one-dimensional.

Finally, a big thanks to the nice people at Hven Distillery for the great opportunity to review this whisky before it's release! For kind of weekly updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.

Pic belongs to systembolaget.se

mÄndag 1 mars 2021

Swedish Whisky from Norrtelje Distillery – RoslagsWhisky 4x30 at 46,7% ABV!

Dear friends, followers, and supporters alike! In late december last year the Sales Manager of Norrtelje Distillery kindly revealed to me that they were going to release yet another whisky here in Sweden, come the month of march. And about two weeks ago I found a package in my mail box that contained a sample of said new release, yay! This is the distillerys third release of whisky so far at the Swedish state monopoly. The label on the sample bottle gives us the following info about this bottling: Swedish organic unpeated malt was distilled in may of 2013 and on the 7th of april in 2014 was filled into four 30 litre oloroso sherry casks. The whisky was bottled on the 17th of november in 2020 at a cask strength of 46,7% ABV. No filtration or coloring was done. 




Having reviewed the whisky I contacted the folks at the distillery for some details and this is a summary of what they shared with me: The organic barley was grown in the landscape of Östergötland and malted by Viking Malt in the city of Halmstad. The sherry casks used are made from european oak. The casks numbers are 29, 30, 31, and 32. While the filling strength of their new make is normally set to 60% ABV, these specific casks were actually filled at 50%, as an experiment. The four casks gave 165 (50cl) bottles in total out of which 140 bottles have been sent to systembolaget (the swedish state monopoly). 

The whisky will be released through a so called web launch this Thursday (the 4th of march) and can be viewed by clicking here. Ok friends, below you will find my review!

Nose:
Starts off on deep (medium heavy) notes of sherry. In the background we have apparent but by no means overpowering yeast with a slight touch of wood (more towards dark oak than new wood). Moving deeper into the nose I find elegant notes of moist dark raisins, a beautiful vibe of raspberry infused almond paste, orange chocolate pralines and/or orange zest with a slight touch of sweet (soft) liquorice candy. At the very bottom I find a malty honey-like vanilla sweetness with a touch of wet forrest leaves. The cask strength of this whisky is the perfect strength to nose and provides a great overall balance.


Taste:
First impression: nice, second impression: mmm! Starts off on a medium heavy sherry style with a tanninic spicyness and a whiff of new wood that is quickly interrupted by a dry acidity best described as dark sugary lemon juice intermingling with red cocktail berries (Maraschino cherry). Beyond that we have honeydew melon moving into a soft malty sugary sweetness, a touch of slightly salty liquorice and finally a strong note of almond paste. In the aftertaste there is a reminiscence of peat and a slight touch of soft/velvety tar. The cask strength gives perfect balance also to the taste and for me this is a great strength for sipping. 

Some reflections to sum up:
This is definitely the best whisky produced by Norrtelje Distillery so far! But it’s not only good from an evolution/progress perspective (meaning: in relation to their previous releases), it is also a good and tasty whisky in and of itself. What we have here is a straightforward unpeated sherry matured whisky with depth, elegance, and lots of interesting stuff to find and enjoy in the layers of both the nose and the taste. And even though the casks have not completely overcome the yeast on the nose I wouldn’t say that it is a disturbing part of the nose. I could find no yeast on the taste and I would definitely say the the casks/maturation do overcome the whiff of new wood in the beginning of the taste. And so, just as I did the last time I reviewed a whisky from Norrtelje Distillery I once again have the pleasure to conclude that they have taken a clear step forward, and this time it’s a big one. And hey, filling the casks with a 50% ABV new make might just be the right path forward!

Finally, a big thanks to the nice people at Norrtelje Distillery for the great opportunity to review also this whisky before it's release! For kind of weekly updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.

Pic belongs to systembolaget.se


söndag 21 februari 2021

Swedish Rye Whiskey (to be) – 2yo Blind Seal Whiskey at 46% ABV!

Dear friends, followers, and supporters alike, once again I'm very fortunate to bring you my review of something really special and exciting! This wednesday Tobiaz Forsberg, the "Head Bootlegger" and intiator of the new and upcoming swedish whiskey brand Blind Seal Whiskey, visited my neighbourhood to hand over a sample (corona safe). 















Now, this was not any usual sample folks; about a week earlier, on the 11th of february he paid a visit to Swedish Distillery Agitator Whiskymakare since it was actually already two years ago that he filled the first barrels of Blind Seal Rye-style distillate!

Tobiaz filling the first barrels on the 11th of february 2019.
(Pic belongs to Blind Seal Whiskey).

Now, if Sweden was USA the maturing liquid in the casks would legally be whiskey, but since the EU has other rules we have to wait yet another year until there is actually whiskey in the casks. So, while visiting Agitator, Tobiaz drew a couple of samples for bloggers and friends to review, and I'm very honoured and happy to be one of them and to be able to review a sample of 2 year old Blind Seal drawn straight from cask(s) and watered to 46% ABV! But before reading my review, please first take part of this article to read up on Blind Seal Whisky in general and the recipe and production process of this liquid in particular. 

Ok friends, let the analyzing begin!


Nose:
Nosing at a distance the foremost scent is a velvety and soft (fudge-y) caramel/candy sweetness. There are also hints of melted butter and surrounding everything is an extremely mellow and very ”round” vanilla. The strength mediates calmness. When placing my nose into the glass, below the vanilla I find a whiff of slightly burnt wood. Shaking the glass properly a medium heavy rye spicyness and ashes (burnt out fire) appears accompanied by soft salt liquorice, a whiff of violet, ginger, mango, lemon peel, and then it’s boomerang time quickly back to the soft salt liquorice. A very complex and quite deep nose indeed.


Taste
Woooow, so thick, rich and creamy! At the center of the taste a "melted butter"-party is taking place (almost butter on salted popcorn actually), and we are dancing to a constant beat of spicy vanilla, saltyness, malted grain, and barbecue smoke that just keeps on rolling and rolling in my mouth as endless waves keep hitting the beach… In the early aftertaste there is a really velvet-y vanilla going on that evolves into a dry and medium-big almond paste and/or marzipan. Then, I’m gently hit by a lemon zest dryness, and in the actual aftertaste I really do have more a feeling of bourbon matured single malt than I do of rye whiskey. An interesting flavor journey for sure! 


Some reflections to sum up:
As said, the nose is very complex, lot’s of interesting stuff to find and this is a liquid that seems way, way older than 2 years old! The "industrial" feeling (gundpowder and metal) that was present in the nose of the 11 month old sample is gone and this I would say is a sign of even greater maturation than before. On the nose, the strength is very calm and you barely feel that it’s 46% and so I must say that I was a bit worried that the chosen strength would be "too weak" for the taste (meaning I thought that the strength would make the taste become ”thin”). This was gladly not the case, and for being bottled at only 46% and being only two years old the taste already shows an incredible richness and creamyness. To highlight the rye and the spicyness over the barley (that makes up 40% of the mash) though, I wonder if this should perhaps rather be bottled at say 48-50% ABV (?) Finally, I really, really like that there is a smoky/barbecue-y thing going on in the taste and that smoke sure makes this rye stand out. I absolutely can’t wait to try this liquid when it has turned three years old, very exciting times ahead indeed... And finally, a big thanks to Tobiaz for once again sharing a sample of your Blind Seal Whiskey with me at a work in progress phase, cheers! 

For kind of weekly updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.


It's a blind seal folks! ;) 
(Pic belongs to Blind Seal)

söndag 7 februari 2021

Swedish Whisky from High Coast Distillery – Alba 53% ABV!

Dear friends, followers, and supporters alike, the whisky year of 2021 is finally up and running. For me it started out with
doing a Svenska Eldvatten tasting for StrĂ€ngnĂ€s Whisky Society, and now it's time for the first review of the year. The nice people at High Coast Distillery sent me a sample of their upcoming whisky Alba. You guessed it, the casks used are all made of american white oak. 














The recipe goes like this: new make made from 44ppm malt was matured for 8,3 years in two versions of american white oak; 76% of the liquid in virgin american oak, and 24% in 1st-fill bourbon barrels. The whisky was bottled on the 19th of January at a strength of 53% ABV. The total number of bottles produced were 5044 (50cl bottles).

3600 bottles are reserved for release at the Swedish state monopoly Systembolaget this Tuesday (the 9th of January) and the product can be viewed by clicking here. Ok folks, let's analyze!


Nose:
The most evident scent on the nose is the peatyness. I would describe it as a mellow, deep, rather earthy (not smoky), and extremely well balanced peatyness. It’s in fact a very beautiful and intriguing peat that makes me want to dig deeper. Below the peat I find full bodied vanilla, orange zest with discrete milk chocolate, and a whiff of dark viscous honey. Somewhere on the nose there is a fleeting touch of coconut sweetness that’s probably coupled with the vanilla. The orange, the chocolate, and the coconut gives a slight reminiscence of ”liqueur”. The strength is perfectly balanced and when nosing deep, deep in the glass I find that the strength mediates a spicyness that clings to it.


Taste:
The peatyness starts off as saltyness (as it so often does for me), and medium salt licorice. In a matter of maybe a second or so the saltyness shifts into sweetness; honey sweetness, a tad of violet sweetness and a slight, slight touch of pinneaple pulp. From there we move on into a malty sweetness (barley/dust from milled barley mixed with slight touches of almond paste). The different sweet flavors then shifts into a medium spicyness and dryness which evolves into a slightly smoky peatyness with hints of leather, ending with a warmth in my chest. 

Some reflections to sum up:
I really like this whisky. It’s extremely well composed, well balanced and full of personality/character. Although the nose is more complex than the taste, the taste still gives the nose a good fight with its interesting flavor journey unfolding in your mouth. Virgin american oak really works great for maturing the peated style new make of High Coast, and it was a smart move to also include some 1st-fill bourbon casks in the mix in order to not let the spicyness from the virgin amercian oak take over. This is a whisky that comes highly recommended from me to you. A job well done to the folks at High Coast Distillery! 

Finally, a big thanks to the nice people at High Coast Distillery for the great opportunity to review this whisky before it's release! For kind of weekly updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.

Copyright belongs to High Coast Whisky


lördag 12 december 2020

Swedish Whisky from Smögen Distillery – 8 years old batch 2!

Dear friends! When PĂ€r Caldenby, the Distillery Manager/Master Distiller at Smögen Distillery, sent me a package in the end of november he did not only include BlĂ€ndande, but also a sample of the soon to be released second batch of 8 year old whisky! While the first batch was composed from four Sauternes barriques, batch 2 is composed from seven bourbon barrels (six 1-st fill, one refill) and a 1-st fill oloroso sherry hogshead. As we know by now the phenol-content in the heavily peated malt of Smögen is well above 50ppm. This batch is bottled at 59,8% ABV, which I assume to be natural cask strength. Here in Sweden this whisky will be released at the state monopoly this tuesday (201215) and it can be viewed by clicking here. Well folks, without further ado, let's do some analyzing!


Nose:
Lots of peat jumping right at my nose! A peat bomb if you will (more peaty and smoky than medicinal), agressive in a good way. Although heavy on the peat there is for sure nuance; burnt grass/hay, ”leather” with a slight touch of jute cloth or burlap, natural (green) mint, salt-y melted butter, salt vanilla, vanilla ice cream, and even some fugde with a chocolate-y touch. There is a whiff of fruityness that I can’t really pin down, it hides in the vanilla and the ice cream and it’s hard to capture (fleeting)… In bourbon matured and peated whiskies it tends to be something citrus-fruit-peel-y that I think of, so we’ll settle with that.


Taste:
Definitely a peat bomb on the taste, explosive stuff this! We have salt/brine (without really being coastal salt if that makes sense), fireworks (gunpowder and ashes with a hint of sulfur), peated leather (however that tastes), medicinal stuff (you know the band-Aid on a roll), evident mint and various green tastes. There is also a beautiful element comprised of peated vanilla and salt almond paste that brings a softness and a richness to it all. The softness and richness is needed and most welcome because if it wasn’t there this whisky would, taste-wise, truly be a monster (a friendly monster mind you).


Some reflections to sum up:
This is the most peated swedish whisky I’ve tried so far, and more importantly the one that manages this style the best. Still there's not ”just” peat, there is also deapth and a degree of finesse, both on the nose and the taste. Out of the nose and the taste the latter is for sure the heaviest, in all its bluntness and straightforward-ness, but it has an elegant aftertaste of softness and richness. Lovers of peat will definitely… you guessed it, love this whisky!

Finally, a big thanks to PĂ€r for the great opportunity to review this whisky before it's release! For kind of weekly updates 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 and videos likewise belong to SamuelWhisky, unless stated. If you would like to use any such material that belongs to SamuelWhisky or is associated with SamuelWhisky, please ask by sending me an email to samuelkarlssonorebro [at] gmail [dot] com and when permission is granted by stating the source.

Pic borrowed from systembolaget.se