A whiskey to be drunk and not tasted that without being unpleasant may only claim to display pure malt. The nose is direct and without too much sophistication; many influences of grains of grain and barrel, one makes in simplicity without flafla, odors easily identifiable and a rate of alcohol which does not abrupt person; malted cereals, honey, vanilla ... here ... The mouth is diluted and without much passion, some menthol notes a little weird in approach, like wet grass, then the same flavors of the nose. Slightly oaky and astringent sensation in the finish of mouth that precipitates the final ... which is not a bad deal in itself in this case. The finish is alcoholic, spicy and astringent. I imagine that with Ginger Ale summer on the terrace in Madrid or Barcelona it must be good, but in the mouth of a North American who lives 8 cold months a year, bin, it is not good…
A young whiskey too diluted, but its lightness is probably pleasant under the climate of Spain. Otherwise in cocktail. Nose: Light fragrance marked by wet cereals, some wood, a touch of spice and alcohol. Palate: Wet cereals, burnt wood, some spices. And a lot of water. Final: Short, marked by water and alcohol.