These notes were scribbled on a cocktail napkin from a whisky bar in Europe, I had been there for a while, so adjust expectations accordingly: BBQ Pork Ribs. Meatstick by Phish. Fo' shizzle my Port Ellizle. Deelish. Just about perfect combo of peat and sherry. Sick, Sick, Sick. F*** the notes, I'm just gonna enjoy the rest of this.
Retaste:
N: Robotussin, cherry, dark dark stuff, rancio, chocolate. P: Very cough syrupy in the best possible way. Really thick and resinous. F: Sticky. Oriental sauces. A-
You can sort of tell in the pic -- this stuff is some dark whisky. I'd imagine it's a first-fill.
N: Great, rich, and complex. Wet dog, some smoke, bacon, bbq pork ribs, in the background dark dried fruits. Mouth watering. And something vaguely fishy. Notes of sulfur and tar. Bittersweet, deep sherry becoming more pronoucned as it opens up, and Fido fades into the background. With coffee and lentil soup.
P: Excellent. Initally surprisingly sweet, then that drops off and deep flavors of dry sherry and chewy but balanced oak interplay with chocolate-covered cherries (bittersweet) and mild spice cabinet.
F: Drying, moves into a realm of really nicely balanced woodsmoke flavors with a little pepper. A minute later, the exhale still gives a little rush of bbq-smoke-cocoa.
What a great experience. A big whisky to be sure, with complexities and oddities to keep me coming back again and again.
Upgraded from A- to A, Feb 2015, random retaste. I must've been nuts to think less of this.
[I tried this completely independently of Chris, so there really must have been some BBQ ribs tossed in the cask. Er, wait, that would have made this taste disgusting. Hmm.]
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