Color: White wine, straw-like pale yellow color with tiny teardrops around the glass turning slowly into thin but oily legs.
Nose: New make, very young grain whisky and half baked lemon cookies. Vegetable stew, damp and muddy forest floor with rotting leaves and pickled citrus. Sauteed mushrooms and sulphur... That pungent smell hitting your nose when you walk into a horse stable. This is not the most pleasant nose I got from a whisky to say the least...
Palate: Still a very young palate but much clearer and simpler than the nose... White pepper, ground ginger and sawdust. Lightly toasted wood, ground coriander and again hints of sulphur. Century eggs, unstruck matches and mushrooms.
Finish: Long with lemon juice, white pepper and dried ginger.
Overall: I know that I said above that I was looking forward to taste a batch without new American oak barrels but I was simply wrong. I have to admit that an extremely young whisky like this definitely needs the help of new oak. It's harsh spicy, sharp citrusy and to my surprise on top of everything sulphury. It needs considerable amount of more time in the barrel... Well, not my favorite edition. We have one more to go. Thanks again to Koray Kaan Özdemir a.k.a. Whisky Monster for the sample.