Rúa Gold Label

Nose: An unusual start for this whiskey. Initially, upon opening, I detected red wine, which was quite nice. Then it quickly deteriorated. A strange savory umami. Hickory smoked BBQ sauce. Vegetal. Fishy (a first for me)? Dusty oak. Heat. This was not what I expected from Extra-Aged Rúa. Neat: Okay, THIS is what I anticipated from Extra-Aged Rúa. A thick, clinging mouthfeel. MUCH sweeter than the nose suggested. Sweet cherry, peach purée, vanilla, and cinnamon. Some tingly heat. A medium-length finish with a pleasant vanilla mint coating. Splash: Unfortunately, it doesn't improve the nose. The palate gains some barrel spices. Verdict: I really enjoyed this, despite the peculiar and off-putting nose. I'm unsure what the additional aging extracted from the wood, but it was NOT pleasant for the nose. I sampled this at the Distillery and didn't encounter those off-notes, but I also tried it with a large ice cube in a rocks glass. The palate is a slight improvement over the standard version, which is delicious, but the nose is a mess. I'm hopeful that perhaps some oxygen in the bottle will mellow the nose, or that my sense of smell was impaired last night. If it changes, I will update. As a side note, I previously stated this whisky was aged in used Speyside barrels. According to the website, they source their barrels from the Speyside Cooperage in VA, which uses strictly new oak (the one in OH uses reclaimed Scottish staves). My apologies for the incorrect information.

Nose: cinnamon, cooked apples, a touch of alcohol, and vanilla cake Palate: cereal dominant, peppery spice, vanilla cookies Finish: moderate to extended, ample pepper coated in vanilla

Pleasant aroma and taste, though the finish is somewhat brief. Light notes of orchard fruit and subtle honey.