Scotland
Joining the ranks of Big Peat and Scallywag is Douglas Laing's Timorous Beastie, a blended malt made entirely of Highland whiskies from distilleries such as Dalmore, Glen Garioch, Glengoyne and more. The name is a nod to the Robert Burns poem 'To a Mouse' and to Burns' wit, as though the mouse in the poem is a timid little thing, this whisky is nothing of the sort!
Acacia honey, creamy boiled sweeties (the strawberry flavour), dried apricots and white grapes. There's a good whack of Sherry influence in here too! A whiff of coastal air and classic Highland heather, too.
Dried fruits, green apples and anise. Sweet grist and malt loaf. Pebble beaches and more heather on the mid palate.
Long. Drying with hot cinnamon sweeties and fresh bread.
Who are you calling timorous? This beastie is big, brave and an absolute blast!
I asked for a bottle for Christmas, based sheerly upon the name and bottle art. What a delight to have it be so very tasty to boot! Now as I read your description, I can think about all those flavors as well as my own interpretation of its earthy pungence upon first smell and sip.
Smooth, warming and delicious - hits the spot, not shy at all - a very brave animal!
Starts with a nice toffee beginning but the taste was more subtle that I expected compared to the taste. An enjoyable taste that really grew as I tasted more.
This is a powerful whisky. Nose: Sherry, seagrass, honey, heather. Palate: candy floss, rice wine, Christmas cake, liquorice. Finish: Toffee, peppercorn, malt, cinnamon. It's like a trip to the seaside.
