Well, at least this time around the name of the whisky has something to do with flavors that make any sense. So I cound that as a win!
Other than that we’re talking about a bourbon matured Longmorn here. Of course it’s not on the label, but that information is very easy to come by with things like Google. What’s interesting is that Longmorn is venturing into the bourbon casks more and more. It used to be one of those distilleries who was well known for their tremendous sherry matured whiskies, but in recent years bourbon casks have become far more common. And that is not necessarily a bad thing.
Lots of tropical fruit. Papaya, mango, peach. Vanilla sponge cake, some straw. Quite intense for the abv (blenders glass doesn’t help with that).
Dry and fruity, with some sharp oak. Tropical with some dry hay and barley notes. Almost a bit of rum fruitiness. Papaya, tinned peaches, vanilla.
The finish is gentle and stays very fruity, very modern Longmorn. Not very long, though.
Strangely, I’m getting more fruit than I expected from a whisky named after bread and butter pudding. To me it’s a bit more tropical than I expected, which isn’t a bad thing of course. A good whisky, but not spectacular.