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Spicy & Sweet
White chocolate smeared
on oak
T
he bright, attractive nose gave warm
impressions of buttery fudge, vanilla
custard, French Fancies, white chocolate
smeared on oak, glacé cherriees, barley
sugars, cereals and apple pie. The palate
was sweet (jammy scones, flapjacks,
brown sugar) but with refreshing apple
and lemon elements and spicy heat
building through to a tannic oaky bite
in the finish. Unusually, the reduced
nose seemed slightly more assertive –
pears, apples, lemon, polished wood
and coconut. The palate, on the other
hand, was easier with water – fondants
and Yorkshire curd tart tickled by gentle
fingers of oak. The distillery is near
Moniack Castle (and winery).
854 sek
Drinking Tip: Could be a leisurely aperitif
Spicy & Sweet
Slow cooked beef stew
T
he Panel immediately realised this
was a big and robust dram, just like
a beef stew packed with junks of root
vegetables, chopped onions, garlic, fresh
sage leaves and a good splash of red
wine. Following that an apple and pear
charlotte with caramel sauce. The taste
was powerful, spicy and rich like a roast
beef and fruit chutney wrap, or crispy
duck pancakes with a chilli plum sauce.
Just a drop of water added sweetness
to the nose; sugar puffs, salty caramel
and Lindt ‘Dark Noir Orange Intense’
chocolate bars. Still rich but with less
intensity now on the palate and in the
finish slightly burned toffee.
Drinking tip: After dinner by the open fire
1442 sek
Spicy & Sweet
Self-assured, buxom and
rewarding
T
he nose fascinated us with a mix of
citrus (lemon bonbons, strawberry
Millions, orange fondant and raspberry)
sweet treats (baklava, meringue, crème
brülée) and something enticingly savoury
and lightly smoky. The palate was big,
tasty and interesting – palo cortado sherry,
vanilla, star anise, and crème caramel
flavours swirling around – then perfume,
jasmine tea, liquorice and sugar-coated
fennel seeds arrived. The reduced nose
elicited multitudinous descriptors, including
zabaglione, toasted coconut, cinnamon,
eucalyptus and ‘sticking your head in a
bourbon cask’. The palate now suggested
blackcurrant, fresh fig, salted caramel and
citrus – self-assured, buxom and rewarding
perfumed sweetness.
2145 sek
Drinking Tip: A bit of a day-dreamer’s
dram – taste this and enter fantasy land.
Spicy & Dry
Tongue tingling intensity!
O
n first nosing we discovered cherry
Bakewell tarts, vanilla icing and
foamy banana sweets. Deeper notes
of plum skins, cornflakes and buttery
pastry gave way to a pleasing solvent-like
edge (pear drops). To taste, exotic fruits
(papaya and guava), rum-like spices,
pears in paprika honey and an incredible
tongue tingling intensity. Water brings
warmth, roundness and comforting
coconut. The spicy rum character
remains while nutty and creamy flavours
increase in power. There’s pistachio
ice cream, gingerbread, lychees and
pink wafers. A savoury finish surprises
with light notes of sautéed mushrooms
and baked brie, balanced by the sweet
juiciness of oak.
Drinking tip: After dinner by the open fire
1522 sek
Juicy, Oak & Vanilla
Style of the 70’s
T
he nose was initially sweet scrumpy,
poached rhubarb and peaches
in syrup with white chocolate mice
and creamy cheesecake. There was a
youthful freshness of lime and basil
with a slight salty tang. The first sip
sizzled like John Travolta on the dance
floor with aniseed, cloves, peppered
strawberries and lime pickle. The oak
was chewy like apple stalks. Water
loosened up tinned pears, vanilla
pods and gooseberry mousse. Party
melon balls, sherbet sweeties, new
rubber gloves and tarpaulin all evoked
memories of the 70’s. The finale had
lime cordial and mineral water whilst
chewing the end of your pencil.
Drinking tip: When getting ready for a
night on the tiles
805 sek
Juicy Oak & Vanilla
Iced mulled wine and Sorrento Limoncello
T
he initial nose was a combination
of oak shavings and linseed oil with
sweeter aromas arriving very quickly.
We discovered very ripe peaches and
nectarines, toffee apple sponge pudding,
Scotch pancakes, Bourbon vanilla
buttercream and Terry’s Chocolate Orange.
Sweet flavours dominate on the palate
neat as well, but at the same time zesty as
a lemon or lime rind, mouth drying and
fizzy like orange flavoured Tango popping
candy. Adding a drop of water increases
the sweetness on the nose; orange cream
fondant, tablet, caramelised sugar, vanilla
pods and candid orange and lemon peel.
The taste is like an iced mulled wine with
cloves and cinnamon and a true Sorrento
Limoncello. This is a very elegant example
from Edinburgh‘s only operating distillery.
Drinking tip: Celebrating the arrival of
summer
1141 sek
Juicy Oak & Vanilla
Set the juice loose!
T
he nose neat is very complex, starting
off with polished floor boards and
old pine shelving, moving on to dusty
dry hay on a hot summer’s day and fruity
notes of raspberry tea before finishing
on a sweet note of crystallised oranges
and boiled sweets in wax paper. The
taste is sweet and syrupy like a spoonful
of Golden syrup or Barratts fruit salad
chews and Maynards wine gums. With
water elusive at first, then fresher alpine tundra with shrubs, wet grass,
moss, gorse and heather as well as lemon
and lime sorbet. The taste now of dry
bitter oak at first, then ginger biscuits,
lemon puffs but soon followed by the
sweet juicy finish of a fruit chewing gum.
Drinking tip: Watching the Maynards wine
gum advert from the early 1990saperitif
1387 sek
Juicy, Oak & Vanilla
“Oh so sweet”
A
romas of apple purée and coconut
milk soon revealed a fresh oak
backbone and vanilla pods in a sugar
bowl. Subtle rancio and musky notes
floated along while the sugar became
more rich, dark and heady. The taste
was very sweet with powerful vanilla
and banana, moving to a chalky and
slightly drying finish. Water saw apple
turnovers dusted with icing sugar as a
curious coconut and peach smoothie
was whizzed up in the background.
Wonderful oakiness (“wrung out
staves”), banana chips, Campinos,
cloves and banana toffee brought this
rollercoaster of sweetness home.
Drinking tip: Best enjoyed neat in place
of dessert
1664 sek