Sonia Smith
May 25, 2026, 20:51:53
Right, so I cracked into this sister cask situation last night. One was from a top notch dry sherry butt — immediately hit with Seville oranges and something just on the bitterish side, like polished wood and earthy cigars. Drier, way more austere than the other, but elegant as you like. A whiff of ripe bananas in the background, then barley water and a faint whiff of black cigars. Long and dry finish, proper refined, almost makes you feel like you should be sipping it in a library with a leather armchair, not on the sofa in your trackies. 🥃 The other was the PX one, much fruitier, loads of sweet liquorice, Corinth raisins, tamarind jam, even a bit of coffee and armagnac fighting for attention. Richer, but somehow still doesn't cross into sticky pudding territory — still quite dry through the middle. I actually got this weird image of parrots. Bright green ones, maybe because of the tropical fruit flickers. And ducks. No idea why. My mate said it reminded him of melted Fernet-Branca with a spoon of marmalade, which is bang on. The birds were unconvinced. (That's a joke for any bird rights activists reading — no parrots were offered any. 😂) Burns Malt backbone holds both together, long and dry again, like you've licked a polished mahogany table. Class stuff.
