Imagine tromping through the wilds of a deep dark Black Forest and coming upon a distillery and winery that is both new and has linkages back to 1855.
These folks at Black Forest seem to be into producing a wide array of spirits and wines – from Riesling and Chardonay to hazelnut eggnog and rum, brandy, vermouth and gin…. including a peated single malt… a sample which made its way to my hosts home and our whisky glasses!
Black Forest Wild Whiskey Peated 42%
- Nose – Fish oil – think cod liver oil, old cellar – musty and damp, hint of metal or mechanical grease, finally started to shift a bit – granary, dusty hay, dirty socks, then a bit saline
- Palate – Metallic, wet motor, sharp yet at the same time insipid
- Finish – None
- Water – Really doesn’t help
Living in Germany has opened up a whole new world of whiskies – some interesting, some perplexing and some that…. well… are definitely not my ‘style’. I suspect you can already tell which one this fall into!
I get the concept of local pride and appreciate small distilleries taking a gamble to venture into whisky making. However not all offerings work for all palates.
What more do we know? The folks at Black Forest shared they use summer barley, dried under a peat fire, double distilled and then age for 6 years in three different (unspecified) barrels.
Rough translation of their tasting notes:
- Smell: Salty, light aromas of iodine, subtle peat notes, nuances of smoke and seaweed, slightly fruity
- Taste: Very soft, strong body, a lot fo character, slight sweetness, caramel, nutty
- Finish: Long smokey aftertaste, lots of body and powerful finish without losing finesse
As for what it would set you back, should this appeal to you, Eur 40 for 500ml.
Chalk this one up to the category of “you don’t know til you try…”
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