Whiskyspace Notes 1343
Jun 2, 2026, 18:17:23
Right, cracking into this one tonight. First thing that hits me is this dark, roasty character - like a proper pint of Guinness, maybe even a heavy stout that's been sleeping in old empty barrels for ages. There's a lovely sour breads thing going on too, wholegrain bread left to ferment a bit too long. Then suddenly this horseradish kick comes through - bit prickly but not unpleasant. The wine influence is well integrated I'd say - reminds me of Madeira, or maybe a good red Bordeaux. Something Marsala-like in there too, that sweet oxidative thing. Flinty minerals on the finish, quite steely. Good action on the palate, doesn't just sit there doing nothing 👍 Long finish that just keeps going. Really quite something! Fermentary notes remind me of a busy weekend bake in the kitchen 🍞






