Abomination - The Sayers of the Law
Official bottling
Single malt - California
Amber
54% ABV
Dram
Nose: Apricots, smoke, charcoal ash, oolong tea, black pepper, lemon zest. With water, malted grains, smoke, apple juice, apricots.
Mouthfeel: Heavy body, expands, cool, tingly.
Tasting: Sour bitter. Black pepper, charcoal ash, smoke, malted grains. With water, apple juice, smoke, peat, apricots, diesel exhaust.
Finish: Long. Smoke, charcoal ash, oolong tea, ginseng.
Comments:
Quite bitter and harsh, but well balanced even so. Water brings out a little fruitiness, but it’s still ashy and smoky. Very interesting dram.
Verdict:
I like this.
Showing posts with label Lost Spirits. Show all posts
Showing posts with label Lost Spirits. Show all posts
Friday, 19 September 2025
Tuesday, 29 January 2019
Abomination - Crying of the Puma
Abomination - Crying of the Puma
Official bottling
Single malt - California
Amber red
54% ABV
Dram
Nose: Leather, peat, smoke, cooked rice, hints of sandalwood, hints of raisins.
Mouthfeel: Medium body, sticky, tightens, slightly oily.
Tasting: Bitter sweet. Raisins, cinnamon, cooked rice, peat, smoke, hints of star anise.
Finish: Long. Peat, smoke, cooked rice, star anise, orange peel.
Comments:
This isn't whisky - at least, not yet. It's spirit that's been aged for 18 months in a barrel, then pressure cooked with wood powder to create a semblance of aging. I approached it with an open mind, and it turned out to be decent stuff. Spicy, slightly delicate despite all that peat, and I could really taste the barley.
Verdict:
I like this.a lot.
Official bottling
Single malt - California
Amber red
54% ABV
Dram
Nose: Leather, peat, smoke, cooked rice, hints of sandalwood, hints of raisins.
Mouthfeel: Medium body, sticky, tightens, slightly oily.
Tasting: Bitter sweet. Raisins, cinnamon, cooked rice, peat, smoke, hints of star anise.
Finish: Long. Peat, smoke, cooked rice, star anise, orange peel.
Comments:
This isn't whisky - at least, not yet. It's spirit that's been aged for 18 months in a barrel, then pressure cooked with wood powder to create a semblance of aging. I approached it with an open mind, and it turned out to be decent stuff. Spicy, slightly delicate despite all that peat, and I could really taste the barley.
Verdict:
I like this.a lot.
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