![]() ![]() Then also a leathery note, walnuts and a faint winey touch. More full-bodied than the nose suggested. Dark chocolate again, as well as some Mon Chéri andd caramel. Some charred meaty notes and tobacco too. Mouth: a lot of savoury (oxidative) notes again. Interestingly you mostly get dark aromas yet it feels a little thin in the middle. Whiffs of dark chocolate and coastal touches. ![]() ![]() On the other hand there’s a hint of mulching leaves, burnt hazelnuts, savoury cereals and wet wood. Nose: on the one hand there are classic sherry markers like pancake syrup, brown sugar and rum and raisins. Nowadays Cream sherry casks are not very common for whisky maturation, but let’s not forget it’s still the most popular sherry style worldwide (for drinking, I mean). Most of the casks arriving in Scotland before the 1990s contained such blends.īunnahabhain Canasta Cask Matured (51,2%, OB for Fèis Ìle 2023) It is a combination of around 75% dry Oloroso and 25% Pedro Ximénez, blended at a young age and matured for at least 6 years. You will probably remember that Canasta is a Cream sherry from Bodegas Williams & Humbert. I already tried a Bunnahabhain 2014 Canasta butt some time ago. For Feis Ile 2023 Bunnahabhain had three bottlings: a 17 year-old Mòine Triple Cask, a 1998 Manzanilla Cask finish and this Bunnahabhain Canasta Cask. ![]()
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