Clydeside 34mo (unknown ABV, Cask Sample, ex-Sherry Butt): nose: again, a complexity that comes as a surprise at that age. Oh! it is not Black Bowmore either, let us be clear. Tea biscuits, caramel flan, oily nuts (walnuts, mostly, but pecans too), and a bold alcohol kick that takes the (wooden) form of sawn cinnamon sticks, crushed cloves, and powdered ginger. Later on, we have the interior of a restored vintage car -- polished dashboard, leather seats, sprayed with Amontillado (and why the hell not?) The second nose has hazelnut paste, or chestnut paste, sweet, nutty, and perfect, in preparation for the festive season (who cares that there are three months to go?) Belatedly, mint drops show up, a minty, fudge-like gel in a minty, crystallised-sugar shell. Mouth: sweet and hot in the attack -- very hot! If I were to guess, I would say this is ~61% ABV. A strength that somehow reminds me of a sip of pure lemon juice -- it is that impactful. The taste buds inevitably come back to life, however, and we see a procession of syrupy bitters. Angostura, gentian liqueur, cough syrup, coupled with infused herbs. The second sip is just as big, although the heat is a tad delayed. Melted minty chocolate joins the Angostura, with some herbs in its wake -- clover, buttercups, hawthorn. Cassia bark, thin as a cedarwood sheet, closes the ball. Finish: dry and earthy, here is Sherry spilled onto an earthen floor. If one pays close attention, one will pick up that said Sherry turns sweeter and sweeter, going from a muscular Oloroso to a fruity Moscatel in thirty seconds. That is complemented by a pinch of discreet-yet-lingering herbs. Just like a good (read: efficient) cough syrup, it seems to change course halfway through to deliver its payload. The second gulp sees the unlikely appearance of minty cardboard, also seasoned with ground ginger, as well as garlic powder and/or asafoetida, now. Then, it goes back to syrupy cough syrup, and continues towards mint liqueur and chocolaty stem ginger. 7/10 (Thanks for the sample, DH)
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