Limeburners Single Malt Sherry Cask Standard Strength

Nose: Freshly cut hay, but with richness and depth. This isn't a raw, green aroma; it's more like resting in a hay barn on a hot summer day's end. The grassy notes are deep, malty, and calming, complemented by citrus and stone fruits like peach and apricot. Honey, leather, vanilla, and buttery cereal emerge—it smells like homemade crumpets with crème fraîche! It's luscious and alluring, grounded by crisp, fresh oak barrel character. A fine and invigorating nose that continues to evolve as it sits in the glass. Adding water releases floral and woody aromas but diminishes the overall nose. Palate: An striking blend of semi-sweet oak tannin, nutmeg, mild cinnamon, dark fruits, nuts, and toasted cereal. It's earthy, wholesome, and satisfying. Initially, it might seem harsh or slightly astringent, but it quickly transforms into a semi-sweetness with notes of dark fruitcake and brandy butter. The texture is good, though not exceptional, with some spicy oak appearing toward the finish. Water seems to dull this palate, although it does bring out a bit more sweetness. Finish: Medium to short. Initially fruity and oaky, it fades into a sweet mint aftertaste with hints of mild spice. A satisfying malt—as satisfying as the standard American Oak matured Limeburners is unusual. This strongly suggests that the distillery's new-make spirit benefits greatly from finishing (or perhaps full maturation?) in robust, richly flavored fortified wine casks. The goal isn't to mask anything but to impart equivalent complexity and gravitas to balance the spirit. This expression is aged in second-fill bourbon casks for several years. The exact duration is undisclosed, but I estimate it to be initially around 4-6 years old. It then receives a finish (also unspecified, perhaps 6-12 months?) in Australian apera [sherry] casks. Do not underestimate the aging time; in the Western Australian climate, this is equivalent to 10-12 years in Scotland. My sole caution with this whisky is to avoid adding water. Although recommended elsewhere to enhance sweetness, I personally found it detrimental to the whisky. Despite its presence and body, it is somewhat delicate. I thoroughly enjoyed this—perhaps enough to purchase a bottle, but I'm awaiting the third sample from my pack of three to determine my preference. That one is a port cask finish, and I have high hopes. Tasted from a 100ml sample produced by the distillery. "Above Average": 82/100 (3.25 stars)

Pleasant sweetness and a grainy flavor with considerable character. Slightly too much sherry cask influence for my liking, and the nose was heavy with custard and nutmeg. The spirit itself was a bit harsh. I didn't feel compelled to have more, but it was an interesting one to try.

Nose: stone fruit, sultanas, and Christmas cake. Slightly woody with notes of straw. Palate: maple syrup, stewed fig, and vanilla fudge. Finish: sugary, with cloves, nutmeg, and cinnamon, plus woodiness. Tasting notes from a whiskey publication.

At the Limeburners tasting, this was my favorite of the range sampled so far. I gave the bartender, Sam, a few small pours as I was driving.

A brief taste of burnt orange. The aroma is like honey.

Fruity and enjoyable.