HYDE No. 4 President's Cask Rum Cask Finish

The evening began a six-part Irish Whiskey series from Hyde with a less-than-stellar start. Tonight features a spirit that, after aging in ex-bourbon barrels, was transferred to first-fill ex-rum casks for further maturation. Importantly, this marks a shift from a grain whisky (No. 3) to a single malt (No. 4). Nose: Very light and subtle. A vague fruit salad mixes with a gingery spice and a touch of toffee. The aroma is elusive, with diminishing returns upon deeper investigation. Palate: A noticeable tingle accompanies an otherwise smooth and crisp mouthfeel. Flavors include apple, lime (interestingly), brown sugar (distinctly dark rum molasses sugar), and perhaps a malty biscuit crunch. The sharp, intensifying tingle, similar to biting into raw ginger, is a struggle. Finish: Short to medium. Surprisingly rich brown sugar, buttery vanilla, and more ginger burn. This dram is not favored. It presents as a conflicted malt, with an almost non-existent nose leading to an overwhelming ginger burn, far exceeding desired levels, and never progressing much beyond a rich brown sugar character. While some of the fruity notes are pleasant, the whisky fails to develop, dominated by an overpowering sugar presence, presumably from the rum cask. The limey citrus note on the palate is quite interesting but too fleeting to salvage this lackluster, poorly conceived, and executed dram. [Pictured with a Western Australian LCT-Pegmatite, apparently the theme for the Hyde series. This pegmatite is from Ravensthorpe in the south of WA and features attractive large green spodumene crystals with white albite and quartz, and silvery muscovite. Spodumene is a primary ore mineral for Lithium outside of salt lakes and brines] Hyde running scores No. 3 Aras Cask Bourbon: 2/5 No. 4 Rum Cask Finish: 1.75/5

An intense Single Malt Irish Whiskey from the brothers who founded Hibernia Distillers in Skibbereen, Ireland. It was aged for 6 years in former Bourbon casks and finished in Caribbean Rum barrels. It presents an aromatic beginning with notes of toffee, passion fruit, stewed plums, and Caribbean five-spice. Its elegant development adds notes of malt, vanilla, shortbread cookies, toffee, apricot, vanilla creams, and a hint of dried pineapple and mango. This leads to a medium-length woody finish with notes of cinnamon, figs, coriander, and freshly baked bread. August 2020 / September 2022

Nose: Tastes like vanilla wafer cookies, with overripe fruit and a toffee-like sweetness. Palate: Reminds me of toasted bread with butter and cinnamon. Finish: Exhibits notes of freshly ground black pepper and dried fruits.

Smells like flowers and lemon rind, with a bit of a metallic edge. Tastes of tannins, citrus zest, and a delicate floral note. The finish is a touch dry and tart, with a mild warmth.

Light and crisp, with notes of cinnamon, clove, and raisin. It has a medium finish, with a hint of hay and coffee.

Juicy orange in the aroma Sugar, pine needles, light cherry in the taste Pepper in the finish