Whiskyspace Notes 1320
Jun 2, 2026, 07:01:03
Blimey, this one pours out a lovely rich gold colour. First thing that hits me is this massive bone-dry oloroso thing going on — properly savoury, almost bouillony if that makes sense. Very meaty, like you've just walked past a butcher's shop. Getting loads of roasted cassis and fig wine on the nose, but then there's this Ras-el-hanout spice thing underneath. A bit of cracked pepper too. Honestly reminds me of carbonnade flamande somehow — that deep, slow-cooked richness. The weight on it is really heavier than I expected. There's a definite umami, almost glutamate quality to it. Mutton suet comes to mind, weirdly. And walnuts — like proper walnut cake your nan used to make. Mid-palate it's becoming a little sweeter and jammier, fruitier than the start suggested. Fruitcake vibes for sure, the good kind with loads of dried fruit. Some cedar woods creeping in too. Finish is long. Proper long. And bizarrely, it would never get cloying — you'd think with all this heaviness it might, but no. Actually reminds me of overcooked office coffee around 7pm, that slightly burnt but comforting thing. Nearly left a taste like meatballs in my head 😂 Almost a draw between sweet and savoury the whole time. Some pencil-shavings oak rounding it off at the end, takes me back to suck our pencils at school. Honestly didn't expect to enjoy this much. Really satisfying stuff.
