Bunnahabhain Burgundy Cask Finish 2005

I sampled two Bunnahabhain special releases about fifteen minutes ago, and the entire room is permeated with their aroma. If scent were visible, I imagine it emanating from the Glencairns like vapor rising from dry ice when water is poured over it. The cask strength definitely contributes, but it's been a while since I've had such a fragrant whisky in my glass. The nose is wonderfully complex with cherries, honeydew melon, raspberry sauce, mixed forest berries, very dark oak, and milky coffee, followed by fresh spices and crispy caramel. An exceptionally delightful aroma, both charming and powerfully rich. The influence of red wine is undeniably and clearly present, but there's more – much more. The palate lives up to the promise of the nose. Initially quite dry with sour peaches, vanilla spice, and fresh red chilies, it then shifts to a mild grape vinegar that gradually transforms into a malty sweetness with pleasant roasted coffee notes. The finish is striking. It's pleasing and remarkably interesting, featuring a somewhat unusual note. It's somewhat reminiscent of buttery, cheesy crackers or puff pastry with oily parmesan. This characteristic also becomes noticeable in the nose now. Truly intriguing and enjoyable. Then oak and the red wine appear in a subtly acidic spectrum at their peak. After the initial sip, the nose becomes even richer and more expansive. The heat on the palate intensifies, which a bit of water helps to moderate. Water reduces the sweetness, allowing the dryness to come forward, but this doesn't detract from the whisky's character. Ultimately, it presents itself like a slightly unpolished gem. I appreciate this untamed wildness contained within sophisticated parameters. What a magnificent whisky this was. Sadly. However, this assures me that I can confidently invest in one of the Feis Ile bottles if the opportunity arises.

Nose: A little intense, showing red grape skins, dark chocolate, floral notes, salt, possibly hibiscus, and dark dried berries. With water, the intensity lessens, revealing dark chocolate-covered red berries and salt. Palate: Black peppercorns, grape skin tannins, dark chocolate, dark dried red berries, dried goji berries, honey, and a slight herbal character. Water softens the peppercorns, enhances grape skin tannins and dark chocolate, and removes the herbal notes. Finish: A lasting sweetness of dried dark red berries, bitter dark chocolate, and light floral notes. Water makes the floral notes disappear. Score: 89/100 Final Thoughts: Enjoyable, though it felt a bit intense before adding water. Water was beneficial, reducing the heat and some less desirable herbal notes on the palate. The Burgundy cask influence is evident in the red grape skin tannins. It evokes dried cranberries or grape skins coated in dark chocolate. This would likely pair excellently with dark chocolate to counteract the tannins. Would I drink it if offered? - Yes Would I specifically order it? - Perhaps Would I buy a bottle? - Perhaps NOTE - Price is not considered in these reviews.

Nose: Caramel, vanilla, peaches, strawberries, chocolate, blackberries, ocean salt, brine, minerals, peaches, lavender. Palate: Chocolate, strawberries, raisins, caramel, flowers, plums, dates, cherries, blackberries, cured meats. Finish: Blackberries, caramel, dark chocolate, strawberries, raspberries, milk chocolate.