Backbone bourbon prime back label skin#

It is also spicy and woody in perfect doses - cigar boxes and a pinch of grated ginger, as well as ground grapefruit peel. Lots of warm marmalade, stewed rhubarb, poached peaches, tinned apricots, fig paste, cranberry compote (though not quite so acidic). Mouth: lively, almost green, with flowering currant barely masking the expected fruit. Speaking of topical, more topical fuit appea too: banana, mango peels, satsuma peels and cooked fruit (marmalade and rum-toft). Then it goes back to fruit - mince pies, in this case, which, considering the date, is rather topical. A little tree sap comes up too, discreet, before pork sausages join it. Rattray Cask Collection imported by Pacific Edge Imports, Barrel, C#3443, 210b): nose: sandalwood and wooden crates, filled with fruits (pears, persimmons, carambolas, fresh figs) and boiled sweets (orange drops, pineapple cubes, crystallised kiwis). A fine whisky indeed, and more to my taste than most Glenfarclas, but it needs a lot of time and is a bit nondescript. In fact, one could say it is pomelo-and-peach yoghurt. After breathing for half an hour, pomelo enters the scene to complement the custard. Finish: almost absent in the finish, I get wafts of glycerine and soft balsa wood, basking in thin custard. Extended breathing brings a drop of pomelo to the mouth, which is most welcome. Almond milk, coconut yoghurt, augmented with a little peach pulp, marzipan in the making (that will be powdered almonds and caster sugar, blending away in the heat), custard cream. Mouth: woah! It is soft to the point I wonder if I am really drinking anything. With lots of time, it turns into full-on peach yoghurt, more pronounced than before. Everything in this nose is nuance and subtlety, discretion and effacement. Nosing again after the first sip, it has an almost-porridge-y scent to it, quite pleasant, but subdued. Behind that, almond milk, softly-spiced coconut cream, peach-and-pear yoghurt, mead, digestive biscuits - soggy digestive biscuits, in fact. Nose: a Bourbon maturation, in any case custard powder, glycerine, vanilla pudding and butterscotch. This one is rumoured to be a Glenfarclas, on the other hand. 8/10 ( Thanks for the sample, DW)Ĭrabbie 40yo (44.5%, John Crabbie & Co., 350b, b.2018): the 30yo, 28yo and 25yo were quite popular, when they came out - probably because they were allegedly Macallan, peated Macallan, no less.

Backbone bourbon prime back label skin#

There is a lingering impression of old banana skin and the associated drying character. Finish: a luscious mix of citrus and milk chocolate, with tangerine segments (not quite ripe), Chinese gooseberry, pomelo, mixed peel and maybe even stewed rhubarb. The second sip sees lemonade and stewed oranges. The whole is rather mellow, with blood-orange flesh, sangria, Madeira wine and mandarin zest.

Mouth: sweet and satin-like, it sparsely grows in heat, with a pinch of paprika. I find it slightly fizzy, like a Fanta past its prime. A few sips in, the nose turns bolder, with more pronounced citrus zest, including lime, pomelo and tangerine. Timid nose, though it has a bit to say, if given the right attention. Later, dark grapes, toasted Brazil nuts, macadamia, oily and nutty, and. Moving on, it is soaked sultanas, moist prunes, dates, figs, even, and walnut oil. Tangerine, bergamot, plum, mirabelle plum and a soft whiff of beef stock. Probably, the fresh glass is to blame, but then, I found face powder the first time, so dust is not impossible. Longmorn 21yo 1997/2019 (52.5%, The Whisky Exchange, Hogshead, C#3300, 72b): nose: it smells like dusty fruit at first, not unlike a Tullibardine. As every year, we have a triple birthday to celebrate, and it does not matter that none of the birthday boys is here.