Review #936 (2023)
This is aged for a minimum six months in new American oak casks, and then finished in used French oak casks that previously held California port-style wine. Loads of spices on the nose, with a hint of chemical notes in the background. Wait… Do I get dill?? Not a note I’m too familiar with, from Scotch whisky!
Spices and fresh herbs in the taste. The Port influence is not overly present. Seems like the herbs (dill?!) is winning the fight over the fruity flavours. Spices and oak come forward in the finish, which stays for quite a while.
This is quite interesting, but I find the Bourbon version better. But as the Bourbon version, this also offers something a bit different, compared to “normal” Rye Whiskies. I will give this 82/100 (20/20/21/21).