HYDE No. 3 The Áras Cask Bourbon Cask Matured

I generally avoid Irish whiskey; I'm unsure why. Even after visiting the Whisky Museum in Dublin early in my whisky journey, nothing truly resonated. However, the chance to sample six distinct offerings from one distillery seemed like a good opportunity to explore with a more developed palate and perspective. This brings us to Hyde. Triple distilled using a traditional 'Coffey Still' from pure corn and barley, then matured for over 6 years in charred, first-fill ex-bourbon casks from Kentucky, USA. Nose: Wow, initially, I'm hit with an intense wave of cloying candy sweetness followed by strong acetone. I left it for ten minutes before approaching it again. Now that the acetone has faded, the sweet candy corn has also subsided, revealing vanilla, lightly toasted biscuit, rum and raisin ice cream, and a soft woodiness. Believe it or not, I detect roast parsnip. According to Hyde's website and other reviews, there are 'Middle Eastern spices' and 'cinnamon'; I disagree, as I find no hint of spice whatsoever. Palate: A slightly syrupy stickiness with a mouth-filling peppery vibrancy. Sweetness is the dominant characteristic here, with vanilla-heavy, fructose-laden caramel – the kind you'd add to a caramel latte. Perhaps a hint of confectioners' custard quality as well. But honestly, I get nothing else. Finish: Short to medium. Slightly malty, but the combination of pepper and sticky sweetness carried over from the palate masks any development in the finish. Oh dear. A disappointing start. Overwhelmingly sweet with no character, evolution, or truly redeeming qualities, apart from not being outright unpleasant. Well-executed grain whisky, I believe, is excellent (Nikka Coffey Grain; hello!). This could have been a measure of corn syrup with vanilla extract. I'm unsure how to properly score this, but it's definitely not for me. [Using one of my favorite rocks for this pour: a fantastic LCT-Pegmatite. This substantial igneous rock formed from highly evolved magmas rich in volatiles, fluids, and incompatible elements, and is a primary source of Lithium (the 'L' in LCT). This specific pegmatite displays bluish clevelandite, white albite, red tourmaline, dark purple lepidolite, light purple cookeite, and glassy pollucite. Pollucite is the main ore mineral for caesium (the 'C' in LCT). Tantalum ('T') is absent in this sample. The rock originates from Sinclair in Western Australia's eastern goldfields.] Hyde running scores No. 3 Aras Cask Bourbon: 2/5

Irish whiskey tasting at The Oak Barrel, Sydney, February 7, 2019. Whisky #2. Nose: Gentle and subtly floral, with light spicy aromas, possibly cinnamon. A warm cereal and malty presence is accompanied by hints of caramel and oak. Very pleasing. Palate: Entry is thin and slightly harsh. Mild spices emerge, but overall it felt weak. Being a column-distilled corn mash spirit, I suspect the stills were overworked, stripping away much of the wash's delicate character. The texture, often a strong suit for single grain whisky, lacked the necessary silky quality to be remarkable. Finish: Brief, with minimal lingering taste or aftereffect. The nose was highly enjoyable, possessing a strangely evocative and nostalgic quality. It felt comforting, in a rustic, country cottage manner, with a touch of bourbon-like character. However, the palate completely failed to meet the promise of the nose, being thin and lacking character in both flavor and texture. Very easy to drink, but without any distinct presence. Nothing is actively unpleasant, but it's not a particularly impressive whiskey, especially considering the price point – much more is expected. The standard Compass Box Hedonism is less expensive and vastly superior. "Inferior": 68/100 (1.75 stars).

A complex Irish Whiskey from Hibernia Distillers in West Cork, Ireland, crafted from corn and barley. It undergoes triple distillation in a Coffey still and is aged for 6 years in ex-Bourbon barrels. It presents a bold and aromatic beginning with notes of caramel, toasted American oak, clove, cinnamon, toffee, and coffee. The rich and spicy middle adds notes of nougat, vanilla, spice, pepper, and chili. It concludes with a short and delicate finish featuring notes of caramel, ginger, barley, and pepper. January 2020 / September 2022.

Light golden hue. Nose: 20, Palate: 19, Finish: 18, Balance: 18. A curious whiskey presenting peculiar scents and flavor characteristics. A prominent pine aroma alongside notes of fresh cucumber, acetone, and dried grass. The palate offers pomelo, unripe pear, cape gooseberry, and medicinal notes. The alcohol leaves a slight sting in the finish.

While I generally prefer sherry cask finishes, I find this quite appealing. MOR. Subtle spice and light sweetness from the bourbon. Likely intended for American palates. A safe selection.

This doesn't offer much on the nose initially. Hints of apple and caramel emerge. The high alcohol content likely contributes to a strong spice on the tongue. The wood influence is minimal.