Kirkwall Bay

I'm sampling from the Really Good Whisky Company Advent Calendar and tasting these whiskies without knowing what they are. I'll share my thoughts on the aroma, taste, and finish before revealing the details like proof and cask type. I'll also make some educated guesses about the proof and cask, then compare them to the actual facts. Cheers! Nose: Upon opening the bottle, I detect a subtle hint of peat, which quickly shifts to a general funkiness, making me question if we're out of the Highland region for tonight. I also get notes of lemon zest, bananas, and honey. A grainy malt character is present but mingled with minerality and that faint funk. It reminds me of a fruit smoothie with blueberries and apples. There are also hints of sage and roasted almonds, plus lightly toasted sourdough bread with cultured butter. Warming the glass reveals subtle dark fruits like figs, plums, and dates. I'm going to guess a sherry cask is involved due to the nuts and dark fruits, and a certain dryness makes me wonder if it's a "newer" cask, possibly a first fill scenario given how sherry casks are typically seasoned. Based on the aroma alone, I'd estimate the alcohol by volume (ABV) around 45%, though this might change with the taste and finish. As my senses adjust, a more classic toasted, honeyed cereal grain note emerges, along with a faint touch of vanilla, suggesting a possible blend of sherry and bourbon casks. I'm prepared to be completely mistaken. Palate: Perhaps it's just an off day for me, but the palate seems quite subdued. I'm picking up toasted grain, honey, and lemon oil. It's lightly herbal with notes of basil, thyme, and mint, reminiscent of sparkling mineral water. There are subtle baking spices, like a gently used cinnamon stick steeped whole. It tastes like weak English breakfast tea, with a hint of mint, cucumber, and roasted peanuts. Pie crust is also present. My uncertainty about these flavors, the lack of intensity (it's not dialed up to 11), and my own limitations are really challenging me here. It doesn't feel very strong, and the delicate flavors and aroma make me suspect it's relatively young, maybe around 5 years old. This would align with the funkiness I noticed on the nose, potentially the character of the unaged spirit shining through. The taste is predominantly on the front of the palate with a little in the middle. The balance is similar, with bright, lively notes that quickly fade. The mouthfeel is light but has decent oiliness. Finish: A faint burst of ethanol, a swift taste of wintergreen candy cane, and a whisper of thyme. Lemon oil, pine sap, and black pepper appear briefly. Then, the minerality returns with notes of frosting and vanilla before fading. The finish is light and of medium length. Other notes: When I searched for the sample's name, discovering it's from Orkney made everything click. As I mentioned, the initial aroma suggested peat, but I quickly dismissed it as a generic funk, which led me down the path of thinking about sherry casks. Looking back, a whisky in sherry casks that only briefly interacted wouldn't make much sense, and much of what I noted would have been clearer if I'd stuck with the idea of peat. The black pepper, spent cinnamon stick, and minerality should have been giveaways. But that's the whole point of tasting blind. I failed to recognize the peat (missing peat in a whisky would be a shame, especially if it's from Islay...), which led me to misidentify the casks. I'll give myself half a point for that, but it feels like cheating. Regarding my guesses, I was quite close on the ABV, estimating 45% when it's actually 46%. While this is a No Age Statement (NAS) offering, I've seen references suggesting it's 6 years old (though the source is unclear). Therefore, my guess of "around 5 years old" seems reasonable, as it must be at least 3 years old, and its color suggests it's well under 10. Although the distillery isn't officially confirmed, this producer is located near Highland Park, leading to speculation that they supply the casks. Reflecting on it, mentioning peat and then typing the word Highland should have triggered a memory. Alas, it did not. Nothing is real. Whiskey is confusing. Still, it was another enjoyable experience where I learned a great deal. Cheers!

Nose: Coastal air / salt, malted crackers Palate: Sweet apple and pear. Caramel and vanilla notes. Nutty character. Finish: Mocha, subtle peat and salt. A faint salt, smoke, and ash linger, creating a very dry conclusion.

Nose: Citrus. Flavor: A touch of spice. A subtle hint of anise. Shifts towards fruit. Finish: Lingers for a while. A faint licorice-like sharpness.

Yellow amber color. Sweet with citrus zest on the palate. Slightly smoky on the finish.