17/07/2023 StilL 630

StilL 630 16mo 2015/2017 X-9 Cherrywood SMB (50%, OB Experimental, C#15-65, b#161): nose: this is much more savoury than X-7 and X-8 at first sniff, with beef stock, oxtail stew, and Bovril, alongside a cup of coffee. Then, we have miso paste and chocolate-scented plasticine, a welcome addition that brings a balancing sweetness. A short while later, this acquires a nuance of wild-berry jelly, somewhere between blueberry, elderberry, and blackberry. The sweetification (you read it here first) continues, with pressed sultanas, pressed dried dates, and candied cherries. The metamorphosis goes on, now giving birth to flowery scents too -- brambles, honeysuckle (not exactly, but close enough-ish), and it is flirting with forsythia, when it suddenly changes its mind and goes for evergreen instead (spruce). It smells oily (wood oil, that is), and almost honey-like. It is very hard to reconcile what is happening now with the initial, savoury impression! The second nose is warmer and welcoming, with a chocolate-and-chicory infusion (chocory, obviously), nutty wax, and a vegetable of sorts (celery stalk? No, but I cannot tell what else it could be), as well as dark-rose and tulip petals. Woah! Mouth: woody and savoury, oily in taste, yet thin in texture. What I am trying to say is that it tastes like the oil that one finds at the top of a peanut-butter jar that is getting on a bit. All the same, it does have massive waves of wood in the shape of oily pine planks. It is not planky, to be clear. It has pine planks is all, with the acidity and bitterness one should associate with that. The second sip has melted chicory granules, and some nut spread that does not appear to be made of peanuts. There is an undeniable bitterness, so it could be almonds or Brazil -- with skins on, in either case. Finish: well balanced, all things considered, the finish is closer to the palate in character than to the nose. Pine planks, a lick of wood oil, and a broth of crushed pine needles. That remains fresh, though, a delicate blend of anise, menthol, and minute honey. It also has a fleeting whisper of asparagus, in the back, which, on top of a soft bitterness, brings an unexpected and original touch. The second gulp is very similar. At a push, one may find a drop of unripe-grapefruit juice, or its zest, in fact: bitter, dried zest. This is probably my favourite of the three. 8/10 (Thanks for the dram, JS)