Nose: Rancid sherry, to the point where it starts to smell like metal and garbage left out in the sun. Palate: Again, that acrid taste of something that's spend too much time in sherry casks (or casks of questionable quality?). There's the metal, garbage bags and sherry with a bit of prune underneath. Water bring out the metal, a bit of sulphur.
A deeply flawed whisky. Are we now getting the dregs of the great Hanyu?
N: Rich and spicy, with orange marmalade. Some herbal aspects. P: I like this. It's got that dry full sherried flavor that seems unique to Japanese whiskies. Not sure if it's the result of Japanese Oak or just cask selection, but I'm a big fan. F: A little bit of BBQ in the finish. Typically I only get that from the combo of peat and sherry, so maybe there's a few ppm of peat in here as well.
Nose of figs, dates, varnish notes, and supermarket-brand smoked pork hot dogs. Pancake syrup after time. Pencil shavings.
Palate is rather bitter at first, then sweeter as it opens up (or perhaps as I acclimate to it). Strong flavors typically associated with rich, dark sherry (raisins, dates, dried dark fruits). Syrupy texture. Water opens this up nicely, bringing out greater sweetness and broadening the fruity spectrum, adding citrus.
Finish continues the palate with a sulfur tinge, dries, occasional wisp of liquid smoke.
I finally got to tasting this after the dispute above was exacerbated by a post from a guest who berated Sku for his notes (see below). Well, I think this is good whisky. Not great, but good. Especially on its own -- it doesn't quite hold up compared to some of your typical scotch sherry monsters. The sherry in here is really overwhelming, and a bit off-tasting, though not necessarily ruined or flawed. It's just lacking in complexity while being too in-your-face.
Add a few drops of water for best results.
RETASTE: Sweet but unrefined, yet I like it even more than last time! Mild complexity. It was a straight "B" before but now I'm B/B+
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