Watt Whisky have already demonstrated that they’re not afraid of combinations of casks – and more power to them. Whilst there’s certainly a joy to selecting single casks packed full of idiosyncratic character – there’s likewise an even broader palate of possibilities available once you wade into the realms of combined distillates – either at their birth or once they’re fully matured. This latest blend appears to be the former of those two – matured for 18 years in a single ex-bourbon hogshead. It’s available via The Whisky Exchange for £69.95.
Nose: Fruitcake – mandarin peels, rolled marzipan and golden syrup. Trifle – angelica, charred meringue, sponge fingers and whipped cream. Together at the same time. Dilution expresses Sherbet Dipdab (both sides at the same time – there’s a theme emerging), orange oils and a combination of rolled oats and syrupy tinned fruit salad.
Taste: Effervescent. Pineapple and mango sherbet joins stone fruit cordial, whilst poached pears and honey, lemon and ginger cough sweets sit alongside a grind of pepper and an underlying mineral/powdery bite. Water presents a less saccharine perspective with French toast and crème caramel together with fizzing fresh oakiness.
Finish: Quite long. Crushed minerals and fruity sherbet alongside lingering ground ginger.
There’s a consistent, vibrant fruitiness to this blended Scotch – and a solid integration of grain and malt throughout. Far more than it says on either the tin or the ex-bourbon maturation – there’s a wonderfully eccentric and unexpected aerated fizziness from the first nosing through to the lengthy finish. Agreeably divergent and well put together.
Review sample provided by Watt Whisky