Whiskyspace Notes 1484
Jun 5, 2026, 20:36:33
So I pour a glass and it's... honestly a bit all over the place at first. There's this salty, briny thing, like olive brine or maybe even anchovy paste on toast, mixed with something a bit plasticky, like new rubber bands or bicycle inner tube. But then it settles. I get this savoury, umami note, like a rich bouillon or a hearty soup, alongside something dry and papery, like old books. There's a hint of grapefruit juice sharpness cutting through, and some white pepper heat. The finish is long and a bit wily, it keeps changing. One moment it's salty like porridge with a sprinkle of nutmeg, the next it's more like olive bread or a faint whiff of hay. It's weirdly comforting, like putting on a pair of old Wellies after the rain. 🧐
