Westward Sourdough

Smell: Malt, vanilla, oak, olive oil, cheese, beer, fruit, carob bean, and nutmeg. Taste: Sweet, bright fruity grains upon entry. The progression brings spice, a little warmth, wholemeal bread, and cocoa. The texture is somewhat oily. Aftertaste: Medium length. Spicy. The aroma is reminiscent of a Scottish malt whisky, but with some unique scents I haven't encountered in other malts. It's intriguing, pleasant, and easy to drink, with elements throughout that evoke beer (especially IPA, though not an exact match) and fermenting wash. It's not off-putting, even fresh, but it is distinctive. There's a fruity, almost feinty quality here that might not appeal to everyone, but I appreciated it. Even though I didn't detect bread in smell or taste, there was something that made me think of wild yeasts or a kombucha starter. An interesting experiment and a good whisky, but at the local price of AUD$175, I won't be purchasing a bottle. Tasted from a 20ml sample. “Good”: 84/100 (3.75)

Perhaps my top Westward experimental bottling to date. It offers cocoa and peaches on the nose. The palate presents coconut, peach, and baked cookies. The finish brings baking spices and orange peel. I adore this! During a discussion with a representative, it was mentioned this bottling is from just the third barrel. It will be fascinating to see its progression over time.

Sharp, tart, and zesty. Very pleasing. Flavors of fresh peaches, mango, honeydew, chocolate, vanilla, and nutmeg. The sourdough bread is noticeable. Quite intriguing and distinct, and like all of Westward's whiskeys, it evokes dessert without being too sweet. Well-rounded.

The aroma is pleasant and fruity. I wouldn't suggest using it as a mixer. I don't detect any sourdough notes. This whisky would be excellent neat or as a digestif during the summer.