Nose: Bunsen burner, candied cherries and strawberry preserves. Warm honey, burnt sugar and creme brulee. After adding water: Iced coffee, condensed milk and pebbles. Chocolate syrup, wet tobacco leaves and Averna. Enjoying this nose so much at this moment.
Palate: Burnt plastic, molasses and medlar. Overripe black and damson plums, dates and birch beer. A little less playful than the nose. Adding water definitely makes it easier to drink, maybe a little too easy... Black cherry soda, wild mushrooms and custard. Still less sweet more savory compared to what the nose prepared us for.
Finish: Long with a thick coating around the tongue: Coal gas, black pepper and birch beer. Allspice and nutmeg.
Overall: All the things you would ask from a well aged Jamaican rum: Funky, sweet and savory at the same time, packed with fruits, liquorice and coffee. But to be honest the nose was my favorite part of the whole experience. Well, sadly this was my last sample from Watt Whisky's current batch of releases and what a joy it was to spend a week with their immaculate selection. Kudos to Kate and Mark Watt for such an amazing line-up again and thanks for choosing me to send these samples all the way from Campbeltown to Los Angeles. I am humbled... Cannot wait to visit their offices and share a dram or five together in May 2022..!