A conundrum, in which the aromatics, and even the flavour, change continually.
"(...) an unmistakable salinity on nose and palate which, when combined with lemon accents, cumin seed, thin fruit syrups, and green grapes, makes this an intense, perect aperitif."Dave Broom, 2011, The Whisky Advocate Fall 2011, p.95
Inchgower works best served in a traditional whisky glass, neat or with a little water.
Speyside, but more coastal than Speyside.
Rich and deep and faintly toffied. After a while offers some short-crust pastry and fruit, then vaguely 'gun-metal'.
Medium bodied and mouth filling.
Sweet overall, but also curiously mouth-drying, with some salt and traces of oil.
A saccharine-bitter finish that leaves an aftertaste of almonds.
Age: 14 years old
Strength: 43% ABV
Place of Origin: Buckie
in brief… Complex and interesting mix; sweet palate, bitter finish.
in a sentence… A conundrum, in which the aromatics, and even the flavour, change continually. More coastal than Speyside.
Rich and deep and faintly toffied. After a while offers some short-crust pastry and fruit, like greengage tart or damson pie. Then it settles and becomes lighter and vaguely 'gun-metal' - a mix of metal, gun oil and cordite, but all very faint. With water it freshens up, but gives little away. For a time there is an unmistakable scent of horse chestnuts - green and nutty - but after a while it becomes much sweeter and more floral, like acacia honey.