Batch 163

There’s some weight here – which is unusual to see in a Braeval – thanks to a rich aroma of super-ripe russet apples alongside herbal and grassy notes, light graphite, damp face flannel, a light wholemeal dustiness and, in time, some cedar wood. It’s all rather pleasant to start with, but then it seems to die and get slightly sulky. That fade continues when water is added.

It all kicks off in the same optimistic way, bright-eyed and eager. A pleasing, slightly singed quality to start with, with some bready elements, ginger, then supple caramelised fruity elements that stir in chewy toffee, but then the oak starts to force its way in and the mood saddens. Water brings out peanut and while there is some mid-palate weight and florals, there’s no anchor and things just slip away and flatten.

Stewed rhubarb.

This emo whisky is destined for Asia and Oceania. A great start, but it can’t maintain the pace. Maybe just drink it quickly (but responsibly).

I know you’re suffering from ennui, but no-one’s Perfect.

A different nose (and colour) to most of the original bottlings, with more mealy elements (toasted oatmeal) with some sappy, green elements: a hothouse filled with tree ferns and old tomato vine. Water makes things drier, with a slightly foosty quality.

Now you get the glossy fruit you’re more used to: blackcurrant, blueberry, raisin, while the dry elements which dominated the nose hang back until the finish when they start to grip, generating a drying quality which mixes walnut skin and fresh fruit. Water dries it up and adds a slight astringency.

Cereal and mash.

There’s a disconnect between nose and palate.

Walking down some Hot Dusty Road.

A generous style of Jameson. There are some macchiato elements to start with, alongside firm wood, some blackberry and strawberry jam, fruit leather juiciness, tobacco, then blood orange and rich oak tones binding it together. Maybe it’s slightly too oaky? Water brings out a phenolic (not smoky) note along with ripe fruits, currant and mature, rich pot still elements.

A rich, sweet start with sultana, some toffee, then freshly-picked black fruits and cooked apple. The tobacco element starts to come through, eventually becoming the dominant player in time alongside dry-roasted coriander and clove. With water, there are more Bourbonesque, oak-driven notes with spicy cherry tobacco.

A mix of caramel and light red fruit.

Made in homage to the old Jameson distillery in Dublin’s Bow Street. It’s showy, but holds together well.

Comes at you no holds barred, a right Shin Kicker.

A gentle, bouncy opening: all apple sponge and warm custard, Caramac bars, some almond and nougat. Sweet and instantly appealing. Water brings more of an estery element, banana especially, a slight oily back note and, in time, the sillage of Chanel No. 5, burnt butter and a malty element.

There’s plenty of citrus to kick things off things off developing alongside dried peach, maple syrup and that buttery note. There’s subtle depth here, and none of Jura’s rigidity. Instead, the maltiness only adds a crunchy textural quality offsetting ripe banana, cream and lily. Water slows things down, but without losing that sweetness.

Rounded, creamy and soft, with some cinnamon.

It might not be amazingly complex, but it’s a damn fine glass. Recommended for an afternoon session. Throw away the cork!

A gentle world of Marigolds and Tangerines.

Very light pot still here, more on the green apple side of things. The front is all raspberry leaf, orange peel (plus pith), nutmeg, Oolong tea, coir matting and – with water – bamboo, a light gluey thing and pine sap.

Soft and refined with none of the aggressive oak which you might expect from virgin wood. There is a lot of sweet baking spices here (allspice, cinnamon, nutmeg and mace). The mid-palate is creamier with some woodland notes such as green acorns, dry leaves, and this slight rustling dustiness continues towards the finish. Water helps to bring out some subtle, mouth-coating oiliness.

Sweet and soft with light spicy oak.

All in all, quite restrained and not at all mad. There is method however.

Wandering through the Humming Forest.

Ouch, that’s hot! There’s some discernible lemon puff in there and a sweetness, even a hint of ozone freshness, while behind there’s some charred rootiness. That said, as it’s slightly hard to get into it makes sense to add water rather than struggle. It opens the citric elements up, along with nemesia, some creaminess, fresh-cut grass and the sweetness of cow’s breath. The florals continue to lift, moving into wild rose and cherry blossom.

Gorgeous, sweet and fragrant start, although the heat kicks in quickly obscuring what seems like a (hot) sugar-coated doughnut. Once again water helps allowing the sweetness to come through now, with some nuttiness making things generally softer and more approachable with just sufficient of the lemony acidity to add some bite.

Hot when neat, then pineapple and lemon.

It’s another winner from Wolfburn.

A wolf in the burn, and Wolves in the Valley.