The Station Master's Tipple

Nose: Floral, newly mown lawn, malt, honey, butter, beeswax, and so much vanilla. It’s a large, rich, sugary aroma. Palate: A sweet entry with a massive grain taste. It’s reminiscent of a bowl of oatmeal drenched in honey and topped with vanilla cream. There’s also a sharp, beer-like note and some sweet oak. The consistency is extremely opulent and smooth. There’s absolutely no trace of bitterness, acidity, or astringency. Finish: Moderate in length, leaning short. Sweet grains. A straightforward malt lacking complexity or depth, yet it’s incredibly smooth. A genuine whisky for extended sipping. This comes from a hidden Speyside distillery, bottled by Duncan Taylor for the Keith and Dufftown Railway to sell on their trains. I do know the maker, and it strongly resembles their usual profile. It’s well-liked and differs from most Scotch single malts. It’s closer to an Irish pot-still spirit aged in new American oak, and it brings to mind Paddy Irish Whiskey. Considering the cost, it’s a solid daily drinker that can be enjoyed straight or with water, or used in cocktails without reservation. Evaluated aboard the Keith and Dufftown Railway’s “Dram Tram” “Above Average”: 80/100 (3 stars)