Dream Whisky Independent Bottlers Scotland Speyside Region Whisky from 50 to 100 euros

Dream Whisky Oro di Scozia

Review of another shade of Scotland from the Italian team of Dream Whisky

Origin: Speyside (Scotland)
Type: Single Malt Scotch Whisky
Gradation: 55.2%ABV
Ageing cask: Ex bourbon first fill
Chillfiltered: No
Added colouring: No
Owner: Dream Whisky
Price: € 98.00 on Dream Whisky
Official website: dreamwhisky.com
Vote: 88/100

“Sfumature”, Dream Whisky’s most recent collection, aims to portray the seductive chromatic variety of the Scottish landscape through whisky, helping the passionate drinker to find a sort of sensory correlative of the colour in the glass. In our humble opinion, this is an ambition that has so far been well-placed, because both Hill Verde (an Allt-A-Bhainne aged 24 years in an ex-Bourbon cask), tasted at the last Milano Whisky Festival, and Blu Islay (a Lagavulin 11yo ex-Bourbon aged for the last two in a cask of vin santo), seemed to us extraordinarily successful.
Today we pour Scottish Gold into the glass: “Golden tones of blond, tawny and ochre appear forcefully through the fog, colouring the Scottish hills with gold. Stories of hues climbing towards the sun, always representing strength, power and wealth. A precious canvas painted by nature.

This single cask comes from a ‘secret’ Speyside distillery (no word on that), and after 13 years in a first-fill ex-Bourbon cask was bottled at 55.2% ABV in its natural colour, without chillfiltration.

Tasting notes

The colour is a brilliant gold, in perfect harmony with the name of the whisky.
On the nose, after a fleeting impression of dry white wine, the olfactory score initially reveals a series of interesting variations on the balsamic theme, with notes of liquorice root, menthol, resin, pine and even eucalyptus honey, with a touch of aniseed in the background. The overall feeling of freshness is accentuated by a floral scent of elderberry. After a few minutes, hints of damp earth, unripe pear and, in a definite crescendo, juniper are added, accompanied by notes of vanilla sugar and raspberries, with a hint of condensed milk.
On the palate, the whisky shows a new, unpredictable expression, becoming generous, enveloping, with aromas of shortcrust pastry, butter and vanilla sugar, and a surge of citrus with orange zest.
A caress of hazelnut preludes to a pleasantly long finish in which the vanilla sugar and orange zest stand out again, but above all a mouth-watering peach in syrup.

Jokingly, it could be described as a bipolar whisky, so different are its smell and palate from a perceptive point of view. But perhaps, to be serious again, it is appropriate to speak of a complex whisky, in the happiest sense of the term, intimately capable of restoring both the promise of a fresh spring morning and the need for a warm embrace in the season of retreat.

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