The young distillery, the northest of the Mainland, has just produced its first single malt. It’s a peated version which is barely 3 yo, the legal minimum. Let’s hope that in the manner of young asian whiskies, it doesn’t work-to-rule…
Nose :it straightaway seems very young. We’ve got a large amount of green malt, oats meal, green apple, pear lacking of ripeness and vanilla. We even smell green vegetables (green pea). After a few moments, sugar syrup is encroaching on the palette with a peat which comes down to snippets (moist paper, vegetation, plastic). A mineral note (chalky) and a little bit of spices (cumin, pepper) give emphasis to this nose which sometimes seems round and smooth. Indeed, the syrupy gangue absorbs the aromas reducing them to a more minimalist expression.
Mouth : the texture is quite good (slightly oily) with sugary cereals (breakfast mode), still apples and pears which are caught up by iodine. There is a slight smoke(vegetal) blending with the first notes without a true synergy. A vegetal freshness arrives in the second part of the mouth, contrasting with the start monotony. The dry bitterness then joins the troops (at the level of the tongue) with a spicy return. We gain a bit of austerity.
Finish : it’s rather medium on apple, the limestone, the herbaceous freshness and the vanilla while the bitterness (spices), the limestone and the iodic smoke constitute the aftertaste.