Day three and Joven number 3; Alipun San Baltazar. Another espadin joven from small producers. A difference here seems to be fermentation in pine VATs, lets see if that gives any flavour difference.
Steve reckons there’s earthy molasses and pear skin on the nose whilst Daisy picked up toffee and vanilla, alongside a medicinal whisky like smokiness. Adding water doesn’t do much for the aroma, making it seem more chemical/ plasticky.
Taste wise there’s a lot of smoke action, quite phenolic like a high PPM peaty whisky with a sweet and ashen finish. Daisy picked up some woody notes which could come from fermentation vessels. Contrary to aroma a touch of water brings out a peppermint note which is rather pleasant.
Verdict: This would make a good cocktail mixer but a little brash to be truly enjoyable by itself
Drinks We've Known 