Origin: Isle of Islay (Scotland)
Type: Single Malt Scotch Whisky
Ageing cask: Ex-Bourbon, ex-Vinsanto
Added coloring: No
Owner: Dream Whisky
Average price: € 180.00
Official website: dreamwhisky.com
The last Milano Whisky Festival was the occasion for Dream Whisky, the project of Marco Maltagliati and Federico Mazzieri officially born in 2019, to present to enthusiasts and insiders the new collection of bottlings, “Sfumature”: three single casks that tell the colours of Scotland.
As stated on the Dream Whisky website: ’Each of us has chosen the colour that best represents them and by which they were most struck the first time they crossed this wonderful land‘.
Three whiskies, then, for three distinctive colours of the Scottish landscape: Hill Green, Islay Blue and Scottish Gold. In Milan we were able to taste the first one: an extraordinary Allt-A-Bhainne 24yo ex-Bourbon, whose “country” scents of hay, anise and liquorice root, among others, managed to perfectly evoke, in their so fresh and harmonious whole, the image of a green expanse in which to lose one’s gaze.
Today we pour the Islay Blue into the glass. In Federico’s words: ‘A shade of blue that hides within it the mystery of the night, the depth of a clear sky and the nuances of the ocean’.
It’s a whisky from a distillery located on the south coast of Islay (“It’s not Ardbeg and it’s not Laphroaig, so…“, Marco confessed to us), aged for 9 years in a single ex-Bourbon cask and refined for the last 2 in a cask of Vinsanto, before being bottled, in its natural colour and without chillfiltration, at 53,8% ABV.
A splendid bright amber colour gazes at us in the glass.
The first impression on the nose is vinous, of Vinsanto, needless to say, but also of freshly picked white grapes and pomace, with a touch of eggnog cream puffs. After a few minutes, however, Lagavulin takes off its mask, with a discreet saline hint, a note of seaweed and a definite impression of tobacco. In the background, there is a distinct floral scent of jasmine. The sweetness of the wine, so predominant at the beginning, seems to recede a little, without disappearing completely, leaving room for memories of salted fish and an unlit fireplace. We are faced with a layered nose, which requires time to be deciphered and enjoyed completely.
On the palate, the opening tastes of sweet paprika, with the smoke a little further back and a marked salinity that increases salivation. As the eggnog pairs up with the BBQ sauce, a tropical papaya note emerges, opening the door to a rather long and salty finish, marked by a wisp of smoke reminiscent of an ashtray that has been unlit for hours, and a final hint of sweetness.
A sophisticated whisky, to which the rather unusual ageing process has given an unpredictable profile that may not please everyone, but which is like no other. Its more exquisitely marine dimension is undoubtedly an effective aromatic correlative of its name.