We’ve had a few bottlings from Speyburn over the course of the year – this one is a younger example, matured in a refill ex-bourbon hogshead. Young & spritely profile.
Nose: Sea salt – check. Caramel sauce – check. Does what it says on the tin. Beyond that, there’s an interesting combination of shortbread biscuits, slight tropicalness (guava) and greenhouse aromas (bell peppers). In the background, creaminess from crème caramel and butterscotch and some deeper cigar box aromas. Dilution emphasises peach cobbler and transforms the salinity to more of a stiff coastal breeze.
Taste: Rather feinty on arrival with plenty of copper influence. There’s a lot less saltiness here (if any?!) – the palate is more focussed around cinema popcorn, toffee, vanilla cream and Key Lime pie. In the mid-palate an unusual herbalness – part minty, part engine room spirit. The addition of water reduces the youthfulness and stresses both menthol and pine needles.
Finish: Medium with tangy sherbet coated fruits and a dusty minerality.
A rather unusual Speyburn that’s more successful on the nose than elsewhere. There’s plenty of different elements here, but to my taste they’re not entirely integrated. On the palate, the youth of the spirit is immediately obvious and slightly jarring. This has something to say for itself, but I’m not totally convinced.
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