Color: Yellow gold with a light amber hue and an initial ring of thick teardrops slowly turning in to oily legs.
Nose: Breakfast cereals, brown butter sugar snaps and wood shavings. Some sulphur on the nose: Gas leak and unlit matches. Orange peel, damp hay bales and fig paste. Nice improvement with a couple drops of water: Rum raisin ice cream and mint chocolate chips. Steamed milk and milk chocolate.
Palate: Yep, I am getting sulphur on the palate as well: Coal gas, Bunsen burner and boiled eggs. It is hard to believe how drinkable it is at this abv. Digestive biscuits, candied ginger and dark sugar molasses. Adding water works great: Dried tropical fruits, cashews and dark plum preserve. Creme de cassis... The whisky keeps its thick and chewy texture even after adding water. Very nice mouthfeel.
Finish: Long with dark berry and dark plum jams, brown sugar and aged rum.
Overall: Less fresh fruits more cooked and preserved fruits compared to the regular strength expression. I have to admit that I wasn't a big fan of the sulphury notes on the nose and on the palate even though they never really dominated or covered any other notes... I think I like the 46% bottling much better than the cask strength version. I tried adding different amounts of water but somehow couldn't catch that balance I am a big fan of in the regular strength release. In the end I am baffled again exactly like I was when I tasted Amrut Peated and Amrut Peated Cask Strength side by side: It is so hard to believe that these whiskies are the exact same but just bottled at different strengths. I am not saying that it is a misinformation, it's just hard to wrap my head around. They definitely nose and taste like complete different blends... Next Amrut on the blog will be Amrut Kadhambam..!