First in our Bombay Malt & Cigar Club Scotch Malt Whisky Society evening was “Eastern Promise”. This whisky was selected as a lighter start to our quartet, something to tease the palate awake… and get us in the mood for further delights.
37.85 “Eastern Promise” 14 year (1 Oct 2002) 56.8%
Speyside, Ex-Bourbon Hogsead, 234 bottles
- Nose – Apple juice, lots of white fruits like pear, a light perfume, talcum powder, gripe water, soft, pink marshmallows, a bit of light heather.. after time was almost chalky with the aromas nearly disappearing. After more time, a bit of lime cordial…
- Palate – Spice, lightly malty, liquorice, chalk, perhaps a hint of smoke? Quite thin without much weight
- Finish – Nothing memorable
There was something oddly ‘closed’ or muted about this whisky… resisting opening up hence leaving the impression there should be more to it but we simply couldn’t access.
So we tried adding water…
- Nose – Initially brought out a light spice, cooked oats almost like a porridge but slightly sour… perhaps more like rice congee? With a drop or two of soya sauce?
- Palate – A bit of wet mud, almost like compost – like leaves decomposing in a forest after a heavy rain, again that fleeting hint of smoke but quite faint
- Finish – Still nothing memorable
We tried leaving it to open up further for nearly an hour… and were rewarded with wet mop aromas, sugar water on the palate and a whiff of smoke. Hmmm…
Nope. Sorry. This one didn’t do it for us.
As for guessing? We made a few lacklustre attempts but nothing with any degree of confidence. Turns out it is from the Cragganmore distillery.
As a starter, it certainly succeeded in calibrating our palates to cask strength whiskies. But as a dram, our quest tends towards more complex, weightier whiskies.
But that’s half the fun of whisky explorations – discovering what appeals to your personal palate and what doesn’t.
Here is what the SMWS folks have to say:
We were transported to a Thai street food market with a never-ending variety of fruits as well as a wide selection of dishes on offer all smelling of exotic spices being cooked right in front of us. The stall we stopped at served barbequed spice-rubbed chicken with a kumquat-lemongrass dressing. We decided to have a plateful of it and the mouthfeel was a delicate balance between sweet and spice with a light smoky finish. After some water we were drawn to aromas of rice noodles, shrimp and scallion rolls which we dipped in a soy and oyster sauce – weird but wonderful!