This intriguing malt in casks which used to contain peated whisky. The result is a dram that combines highland poise with some island punch. Past the burnt amber colour, you will find intense malted grain aromas, sultana and treacle, with the added kick of smoky iodine peat. Dry and viscous on the palate, it seamlessly integrates citrus and green apple fruit with sea spray and mineral flavours before trailing off into a long, lightly spiced finish.
A lightly briny initial impression gives way to suggestions of lemon oil, slightly toasted grain, mild anise and a touch of mineral. Citrus fruit, toffee and a dash of spice mesh nicely with the smooth and supple mouthfeel. Polished and refined.
A unique grappa in that it is vintage dated: only the pomace from a single vintage is distilled. The pomace from the 2011 Cabernet Sauvignon and Cabernet France grapes used for Tenuta San Guido’s Sassicaia is distilled and then aged for four years before being finished in the barrels used to age the wine. The result is an elegant, complex and warming spirit that is herbal, grassy, fruity and floral with notes of coffee, licorice, honey, vanilla and cocoa. The barrel aging rounds out the edges and smoothens it out. For those that think they do not like grappa, try this.
Floral and elegant with notes of stone fruit and nuts. Incredibly well balanced and smooth, it glides across the palate finishing warm and seamless. Originally created in 1838 by Augustin Godet as an ultra-dry Cognac to aid digestion, the current generation of Godet brothers produce the spirit from organically grown grapes, without chemicals, pesticides or any artificial additives. Stellar and incredible value compared to so many more expensive cognacs.
A balanced coffee cream liqueur well made by one of the globe’s best distillers using only coffee, fresh cream, sugar and grappa. A spirited addition to a cup of coffee, tea or hot water, or quite delicious solo on ice. A touch sweeter than previous bottlings, but still a preferable alternative to many other cream liqueurs which are not as balanced and frequently contain several not-so-natural additives.
A complex and robust blend of Japanese single malts and Japanese grain whisky, married in oak casks, showing tropical fruit, vanilla, tartness, spice, toffee and caramelized banana with good balance between the oakiness, fruit and alcohol. A few drops of water help to open it up and smoothen it out.
My preference in tequila is typically blanco, occasionally reposado. The issue I often have with añejo (particularly extra añejo) is that the extended wood aging starts to mask the agave character of the spirit. Espolòn manages to avoid this problem, possibly because the spirit is just “finished” in ex-bourbon barrels having spent the majority of its year-long aging in white oak. The result is an añejo that boasts loads of ripe, spicy, vegetal and agave notes with just a suggestion of caramel and Christmas cake. Very well-balanced in the mouth, the wood is perfectly integrated so as to enhance, not dominate, the herbal and earthy agave notes.