Hello, Italian readers. :)
Sonoma County Cherrywood Rye b.2017 (54.7%, OB, B#5, b#197): nose: wood, wood, wood, with mahogany, teak, acacia, cherry tree (no shit, Sherlock!), polished chestnut shells, and something almost brandy-like -- certainly drinks cabinet, at any rate. And then, it comes closer to orchard-tree wood, such as apple tree, then overripe pear and quince. To some extent, it seems to reach pine territory, in terms of fragrance and resinous character, yet I reckon it is merely sappy. Freshly-varnished redwood, that cherry/chestnut couple, holding hands, heckled by a mischievous tube of industrial (wood) glue. Said glue takes the front seat from sip #2, which would probably bother some. Mouth: pretty woody on the tongue too, it displays similar features: exotic and fruit-tree woods, as well as a dollop of glue. Wild cherries (prunus avium), mahogany, shiny chestnuts, teak oil, litres of sap, and a spoonful of bark to boot. The second sip desiccates the mouth a bit, and it is not unlike wolfing down ground fruit stones, punctuated by habañero chilli (the ABV finally catching up). Finish: the finish seems well balanced and more satisfying than yer regular American whiskey. More cherries (red and not very ripe), apricots (unripe too), fruit-tree sap, walnut flesh and teak oil. Caramelised butterscotch, overdone toffee, wood glue and another kind of oil too -- linseed, perhaps? Brazil-nut oil? This really leaves the mouth a bit dry, but also covered in fruity tones. Alongside the fruits are the various woods that bore them, now delicately smoked. 7/10 (Thanks for the dram, JS)
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