As we say in The Netherlands “Het kan vriezen, het kan dooien”, which more or less means “It can be freezing, or it can be thawing”, meaning things can go both ways. And in the Blind Tasting Competition (for me at least) it really can.
Right away my mind goes to a wine finish. There’s a whiff of smoke but I mostly get thin acidic forest fruits. The smoke is different than I’m used to in most Islays. Maybe, just maybe this could be a port finish, but with the thinness, the acidic fruit and the complete lack of nuttiness, I’m going for a wine cask.
Sharper than I expected, but that doesn’t last long. A little weirdly sweet with a bit of bite. Again, that acidic fruit with sweetness in the background. Blue grapes, forest fruit.
Again that whiff of smoke. Slightly drying with lots of red fruit. Weird stuff.
Since I opted for a wine cask and a whiff of smoke, my mind went to Bruichladdich. They use that kind of style for their Black Art bottlings, and I didn’t like those either. So that was my take on it.
It turned out to be a Port finish after all. Ben Nevis, 10 years old, Port Finish, 46%, bottled for TKS Sweden. I poured it in the sink after tasting it. Hideous. It tastes like the fruit went bad before going in the cask. The smokiness isn’t crisp or anything, more stale. A zero or one star whisky, in my old system.
Zero points in the ranking too, so I dropped from 4th place to 12th. Bummer.