Color: Yellow gold, oaked Chardonnay color with a ring of thick teardrops taking a long time before they turn into slow moving and oily legs.
Nose: Dry seaweed, wild mushrooms and grilled lemon wedges. Black dry gardening soil, dry soot, almost like an ashtray, and pan fried bananas. Lapsang Souchong tea leaves as you open the jar, new engine belts and motor oil soaked dirty rags.
Palate: It's peaty indeed... Roasted grain, burnt plastic and birch beer. Crushed red pepper, sea salt and olive brine. Burnt rosemary sprigs and banana pudding. Creamy, sweet, bitter and quite smoky... Actually it is more smoky than being peaty if this makes any sense: Lots of char and burnt fire wood and less decomposed grass, vegetables and soil compared to some other peated malts.
Finish: Medium long with cracked black peppercorns, soot and dry malt.
Overall: Impressive how great the peated spirit works so well with the familiar char notes we are used to get even from unpeated Amrut expressions. It adds an additional layer and complexity, almost like creating harmonics... It's a dry, briny and totally focused whisky highlighting the fruity backbone of Amrut with a creamy texture. Thanks to Raj Sabharwal and Glass Revolution Imports for the sample. We will be dialing the knob a little more in the next post with Amrut Peated Cask Strength...