First seen on Jul 31, 2025
This nose is very fresh - almost cooling, as if someone had thrown a menthol candy into the whiskey. The many herbs are so present that you would almost expect Brother Benedict to come round the corner and offer a cough syrup. Particularly striking: the dill! Who would have thought that a whiskey would smell of the spice that normally ends up on cucumbers? It is joined by mint, which is so intense that it is almost menthol-like. The rye bread completes the picture - and makes you really hungry for a proper evening meal.
The rye spice immediately comes into its own, followed by some caramel - but be careful, it doesn't get sweet! It's as if the caramel is saying, "I'm here, but I'm not making a big deal out of it." Very subtle, very grown-up. The herbs are back - and so strong that it almost tastes like cough syrup. But the good cough syrup that you secretly liked as a child (admit it!). The whole thing is very much built on the botanical side, as if a botanist had decided to make whiskey instead of tea. Surprisingly, it's not terribly intense, although it is very flavoursome.
The exit is short and concise - like a good joke. It comes, does its job and disappears again without overdoing it. It finishes spicy and oaky, with a hint of vanilla and a slightly dry note.
Data from WHISKY:EDITION (CC BY 4.0)
STATE STORE #23