Previously part of their travel retail offering, Oban's Little Bay has graduated to the core range as a 70cl bottling. Master Blenders Dr. Matthew Crow and Dr. Craig Wilson use whisky matured in refill American oak hogsheads, European oak Sherry casks and refill casks with new ends for this expression before allowing the resultant single malt whisky to marry in small oak casks.
Dried apple chips, floral herbs and chopped mint, candied orange and a touch of milky coffee.
Those fancy chocolates with the flakes of sea salt, pound cake topped with demerara sugar and cinnamon. Citrus returns on the mid-palate.
Spiced with cinnamon and ginger.
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I believe that I like Oban 14 better. Little Bay has a burn, unlike 14. Also, 14 is a little more complex with a dark caramel finish.
I get a pop on the palate and an awesome sweet after taste! Highly recommend
Appears to be lacking something now that its a NAS
Phenomenally underrated. Complex but loose and not overburden with notes. Diffently a must for the whisky cabinet. Unfortunately here in South Florida the cost is around 80.00 dollars upward.
Probably the most underrated single malt I have come across
