Color white wine

Farmy nose first. Smells of cheese on which jam fruit would have been spread. The fruitiness is more apparent with aeration, with a good amount of coffee and some woody taste.

Hot mouth. Taste of newsprint. Farmy smells are still present with a touch of menthol ash. Exotic sweet fruit thereafter. Good feeling.

Final some bitterness. A woody return and a slightly spicy finish. Long and persistent, but with finesse. And maybe the same farmy side as during the nosing ...

Nose: Wonderful balance with white and exotic fruits, flowers trees. Nice notes of candied citrus and marmalade. Freshly cut ripe melon, vanilla, spices and a small bakery side with bread and cereals.

Taste: Strongly fruity, vanilla (always this melon) mixed with flowers, spices (cinnamon, clove), cereals and some citrus.

Finish: Spicy, slightly woody with a slight fruitiness who emerges if we add a little water. It is slightly spicy. The finish is average.

Whisky with a wonderfull nose who gets even better with water and aeration. Too bad the mouth and final are a little below. A little too spicy and woody, but I really enjoyed it.

Nose: A nice balance between flowers (rose and a hint of purple) and fruit (white fruit). Influence of bourbon barrel for aging , the whisky seems still young to the nose, no more than 15Y.

Taste: Very tasty, greasy, a sweet brown sugar a little licorice. All remain under the sign of the flower in the mouth close to lychee alcohol.

Final: Pretty tough, exotic fruit, slightly metallic.

Nose: Citrus fruits on lemons
Mouth: Stewed fruits on aplles and pears with hint of fennel and anise. Bitter ans astringency.
Finale: Dryness, salt

N: upside down apple tart, caramel, vanilla, ginger, licorice, cold ashes
M: licorice, apple chard, peaty final
F: long licorice, cold ashes

Color: White wine
Nose: Pleasant, on the hazelnuts, cereals, sweeter notes of honey and it ends with a slight meaty impression..
After aeration one has touches of marzipan.
Taste: More basic than the nose, on cereal, honey and sweets.
Average final sweet.

Colour: Pale gold
Nose: nose first on the bitter almond, core brandy. Then abruptly changing notes on pastry, cake to the a little overcooked cake, toasted surface. Crust of bread cooked stale. The bitterness eventually fade. Notes of milk coffee , cappuccino, praline develop. This nose collapses after a few minutes.
Adding water does not have much influence on the nose.
Mouth: very sweet, creamy, a nice roundness. In the background appears as an echo of brandy fruit alternately cherry brandy or pear brandy.
With a little water, the mouth becomes more consistent and engaging, more easy drinkable, but it quickly reached the limits of surdilution.
Final: In no time, and somewhat astringent found in the very beginning of these final echoes of fruit brandy. Seems short at first and then after a pause, to redevelop with a little more smoke, fairly warm, and good length.
Water makes final a bit more bitter and less playful.

Comment: A simple whisky, pleasant, but nothing more. A little too wise, too polite, lack of foolishness to be exciting or even interesting. It is rather well done, (too) controlled, easy drinkable, a little lighter. A whisky drink for the summer

Color: White wine

Nose: The nose is first plant on cut grass. The dominant note is enriched with more intensive, although slight and subtle notes. Roasted hazelnut, almond paste are certainly in small quantities, but their presence nicely rounded corners. At the second tasting, emergence of bitter orange peel in large quantities.

Palate: The attack is fresh and invigorating. Many of greenness here, too, with a touch of bitter orange peel and a crackling sensation that feels a bit like a gin and tonic. However, it is to reproach him a lack of expressiveness, although it does not lack power. No marked change in the second tasting.

Final: It is of medium length, as an extension of the mouth, with bitter orange, which is more present. A taste of green apple peel eventually appear at the palace.

Conclusion: Despite the short finish and mouth a little flat, a malt of the most honest, even if it is not my favorite profile.

Nose: fruity (golden apple, pear), mineral, a little animal (wet dog)
Mouth: sweet and very refreshing (as with a Get 27), thistle with liqueur (kirsch + white chocolate?), menthol.
Finish: medium long and very intense on the gentian

The nose opens with notes of lemon and bitter. In a fresh atmosphere and just properly framed, the nose then goes on
tobacco leaves notes that become dominant with ventilation. This nose
ends with a very light hint of peat smoke. After some
time, a touch of wheat and earth will emerge. More ventilation will bring pleasant smells of honey.

The palate begins with a dominant quasi-exclusive milk chocolate and
hazelnuts. In a strange grainy atmosphere, mouth leaves then
appear farm and bitterness notes. Ventilation allows in mouth to fresh fruit (papaya) notes to appear, followed by
honey and cut grass. Quite monotonous eventually.

The finale begins on wet grass, in a warm
(spice / pepper) mood, helped by a poorly controlled alcohol, too strong.
Ventilation quiet this end, medium length, that evolves into Gourmet notes of
coffee and praline.

In conclusion, poorly controlled built whisky, despite the
presence of very pleasant aroma.

Nose: Very pastry, the toffee, then the cereal (grain).
Taste: first and still the cereal and then quickly grape pomace and butter, ends on pear with a slight presence of alcohol.
Finale: Short on a very light cold tobacco

Color: Pale wine.
Nose: A queer mixture between the softness of a slice of gingerbread, the tangy side of a kumquat, the fresness of orchard fruits (there's lots of apple juice in there), the damp grass in a field where cows have been staying for a little while (if you see what I mean...), and the increasing domination of a full plate of ham and cheese macaronis. Something like a waxed paper that would have wrapped a cheese Panini (sorry... no ads...). Really strange. When coming back to it a little later, these feinty notes are even more prevailing: My nostrils are full of "Laughing Cow" (or is it some old Salers?), mixed with some apple juice and mashed bananas. Pretty nonconformist, really.
Mouth: Hey, but that's not bad at all... The cheesy aromas are quite absent now. The Bourbon cask has done the job. The fruit is soft and clean. Reminds me of an "apple croustade" (a kind of puff apple pie we have down here in Southern France). The mouth is oily, waxy, delicately lemony. Develops on a hint of liquorice, and gets woodier, with a little spiciness (nutmeg?), and a slight bitterness like in a good Tequila añejo. More ooomph than the low ABV could let think (43%?).
Finish: Short, but tasty and flawless.
Comment: Reward to eccentricity for this puzzling malt. Spectacular or completely flawed? Up to you to make your mind. An experience that deserves to be lived anyway, if not buying a whole bottle of it.

Nose: Fresh fruits, something farmy, cereals, haystack, with time a bit of unexpected chocolate.
Moouth: Cereals, vegetal, slightly farmy, iodine, mustard. The final is all the same, young.

Color: white wine

Nose: Floral and light. Very expressive, but I have felt a bad impression of fresh yeast.

Taste: I found these notes of yeast and their pungency. The palate is light and tangy. It ends with a feeling of butter.

Final: Sweet and short. I still find the bitterness of the yeast in the final.

Colour : pale gold

Nose : at first, very monolithic on camarelized pear pie and dry white wine. It then evolves towards hints of mint. Calms down after a while and gets closer to kernel and candy. Light hints of farm smoke.

Mouth : Pretty weak mouth on kernel and pear. A light acidity at first then bitterness. Hint of lemon.

Final : medium and quite bitter.

Conclusion : This maybe a tad too diluted for my taste, which makes the bitterness pop out, without the complexity. The nose is evolving (neat) but mouth seems stuck.

The first nose seems simple: fresh almond, pear, walnuts. With a little aeration, roundness appears with caramel, butter accompanying fermented sugar cane juice, in other words rum, and rare spices. And a lot of aeration adds a precise touch of eucalyptus, of fish with slightly exceeded consumption date, vanilla.
In the mouth it is dry and an almost aggressively start on spices, white pepper and evolves more precisely on the sweetness of the nose with pear and a touch more salt.
The finish of medium length, low-intensity remains the same notes.
No flaws, but I searched the interest of whisky and have not found ...

Straw color.
Nose quite light, on fruit, particularly pears. Pastry. Somewhat complex. Cereals. A little vanilla.
Mouth slightly on cereal, slightly bitter. Some wood.
Final average, less intense, malty. A little fruity.

Appearance: Riesling
Nose: low to medium intensity, well integrated alcohol, malty, plants, old Grappa (means with roundness and without stinging alcohol of many young Grappas)
Taste: low to medium intensity, dominated by the old Grappa on a malted background
Finish: short
Conclusion: Basic whisky but with personality, pleasant also for non-lovers of single malts

Colour: Straw
A lovely fresh and fruity nose. Floral notes and hints of wax that come in addition after a few moments. Then come some smells of wet hay and the fruity notes (especially pears) are back in force.
The first palate is fresh and smooth. Then come pretty notes of pear, making me think of a young and not yet fully mature spirit. The mouth is not very complex but has no flaws. Here also freshness seems to prevail, making this an excellent aperitif whisky. A few degrees more would have certainly made the most good.
The finish is the perfect extension of the mouth. Notes of pears and freshness. By cons, it is quite short and vanishes after a few moments.

At first nosing, curdled milk, spoiled yoghurt, cereals, dates stuffed with almond paste and some spices. Then, the rancid feeling decreases in favor of a sweet tooth and spicy aroma.
The mouth is smooth, on the almond paste and spices.
The slightly acid final is quite short.
A young whisky, reduced, with unpleasant nose, in my opinion.

Nose: Paperboard, cereal porridge, white and yellow fruits (pear, quince), touch of vanilla.

Taste: Spicy (ginger, mild curry, vanilla). William's pear liqueur, a touch of citrus. Cereal bar.

Not really a bad dram, but the lack of maturity and complexity is evident, it appears to be closer to a new spirit than to a mature single malt. However, the potential seems interesting, the ingredients are in place to give quality older whisky.