When I first tried Yellow Spot in 2013, it stood out for its approachable yet complex character. Over the years, I’ve kept my eye out for it, yet always found it in more sociable settings like a favourite bar in Singapore and not a proper “tasting” environment.
And what did we find?
- Nose – Brown sugar, fruity – again like the Green Spot we found pears, honey, vanilla, a nice crème brule, cinnamon spice, then apple pie
- Palate – Love it! Denser than the Green Spot, peach pits, spicier, had that lovely oily silky roll around in your mouth, very tasty, shifting over time from white to red fruits
- Finish – Light yet ginger spice – quite lovely! Perhaps even some candied apple at the end too with a sweet close
For many ladies, this was the “now we are talking” moment. Settling in to sip, savour and enjoy. Quite few shared this was their favourite of our Irish evening.
Meantime our Irish whiskey education continued with Ciaran sharing that Yellow Spot is not a “finished” whiskey like those that say start in an ex-bourbon cask then are “finished” for a further time in say a sherry cask. Instead, Yellow Spot gains its character from whiskey that is matured in three separate casks – ex-Bourbon, ex-Sherry and ex-Spanish Malaga – then is blended together.
What is interesting is how the Sherry and Malaga, a sweet fortified wine made from Pedro Ximénez and Moscatel grapes, adds a subtle yet discernible elements. What matters most is they come together in harmony to make for an enjoyable dram.
What else did we have in our Irish night?
Our experience was courtesy of Pernod Ricard, tasted from a bottle opened in August 2018 with Jameson Brand Ambassador Ciaran Hanton.
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