Color: Oaked white wine with thick, oily and incredibly persistent legs around the glass.
Nose: New oak, Granny Smith apples and river pebbles. Very mineral... Almost like Campbeltown new make mineral. Dried anchovies, sea salt and quiche. If you were not psyched about the fishiness on the nose just allow it to air for a while: Freshly sliced quinces, dried Meyer lemons and vanilla.
Palate: Young and crafty... Rock salt, ground coriander and savory tart dough. Dandelion leaves, grape stems and pomme lambic beer. Dried ginger, ground cardamom and cinnamon.
Finish: Medium long and tongue tingling. Granny Smith apples, salt and pine needles. Ground white and red peppercorns.
Overall: This release reminded me craft whiskies of American Northeast a lot... Obviously because of high percentage of 1st fill ex-Bourbon and new wood barrels in this particular batch but those whiskies from that geography are usually the ones I look most forward to revisiting when they get older. They age beautifully and steady compared to whiskies from warmer and more southern states. Those cold and long winters, hot but relatively short summers and high humidity work great on those barrels. They tend to mature slower for sure but end up being great spirits if handled with patience. Anyway, that being said I am aware that this is the lowest rating I gave to a Waterford release till now but it is the one I am most curious about to see how it will evolve to be honest. Looking forward for the future editions. Thanks a lot to Koray Kaan Özdemir a.k.a. Whisky Monster for sharing this sample with me from his own bottle.