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Italian whisky made with malted barley, malted rye and malted wheat! ALBA (which is Italian for 'dawn' and also Scottish Gaelic for 'Scotland') is aged for three years in Sicilian Marsala casks before a finishing period in casks that previously held peated whisky from Islay.
Fruity, tart, burnt herbs, gooseberry, dried fruit and a little rye spice.
A little farmy with hay, some floral cereal, dark fruit and clove.
Peppered dried fruit and sweet vanilla.
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Nose: Perhaps dried apples, a bit of salt, almonds, some caramel/honey sweetness. Not too much flavors from the cask (no vanilla sweetness from the oak, not fruity notes from the sherry); my guess was that beer casks have been used (I was wrong, but I still think that they do not use good casks). Palate: Not too bad, but weaker than the nose, with a unpleasant bitter note; my guess was that they may well have used rye (I was partially right, but lucky I admit). I would say that it is not a bad whisky, but not a very good one neither; I my opinion, they need better casks. But it has its own distinctive taste, and is otherwise well done; for these reasons, it may be worth giving it a try.
Pretty Decent and a bit unique!
As a summary of MofM’s excellent tasting notes, how about liquorice on the nose? In any case, I really like this -interesting and balanced all the way.
Really not sure about this. Yes, it is a very professionally made malt, but I would far to be the after taste as that of a rubber band rather than the vanilla notes described. I tested this at an even of malt whiskey (note the ey spa.ling ad none was a Scotch) which included an excellent Taiwan whiskey, and it definitely was the fourth put of the four tried (Taiwan, Japan, Italy and England, Cotswold), Still worth a try...
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