I just bought a bottle of this new OB expression:
http://www.springbankdistillers.com/spr ... .php?id=32
I tried it yesterday, and I was TRULY puzzled. I am not a big fan of Longrow 10 but I admit it's a good medium peaty dram (let's say I'd rate it an 8 ), but this 14 was truly different from what I remembered Longrow to taste.
It's incredibly soft: even my wife who usually coughs when drinking Scotch could taste it and say "smooth!". You can't almost feel the 46% alcohol.
The thing that puzzles me most is the incredible sherry dryness that pervades it: from nose to palate, to finish, it ALWAYS smells/tastes like dry Marsala. The peat is very weak and delicate. The finish is almost metallic.
Really, it always tastes of a stronger dry Marsala!!!!
Has anyone else tried it?
Do you find it sooooo different from the 10yo, too?
Personally, I find it a bit too sour... As if the dryness of the sherry weren't completely balanced with the peaty and malty base of the typical Longrow flavours.
It's strange... I can't help drinking more and try to understand why thisk whisky tastes SO different from all the other sherried expressions of peaty malts I have tried... but I always fail.
I don't like this malt too much so far... actually, it's a bit of a disappointment... but it sure is unique: no other malt (I have tried 50) is similar in its weird sour/sherried effect. Certainly the opposite of Macallan's dried raisins sherry, or of Lagavulin Distillers Edition's sweetness.
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