Kavalan ex-sherry Oak 46°, amber brown

This Taiwanese Kavalan whisky is aged in ex-sherry casks.

Tasting notes from Thomas

The nose is dense and expressive. The sherry cask is omnipresent from the outset. We start with heavy notes. We go from explosive rancio to ripe vegetables (cebette, leek) and delicate notes of leather and balsamic vinegar. The gourmet side is not left out, with dried fruits (dates, figs, almonds) and jammy red fruits (raspberry, cherry). The invitation to dessert continues with roasted smoke (cocoa, coffee).

Aeration doesn't dampen its fruity ardor, but delivers its share of spices (cinnamon, turmeric, cardamom), sandalwood and noble wood. The result is a more mellow profile that takes full advantage of the aging process. As is so often the case with Kavalan, the setting is exuberant.
The addition of water makes it more consensual, with a well-balanced mellowing.

The texture on the palate is rich and oily. The mood is the same as on the nose, with the unconditional contribution of the cask. Red fruits start with a bang, along with sandalwood, turmeric, cocoa powder and notes of roasted nuts (macadamia, pecan). The midpalate is filled with exoticism (mango, banana) and coffee, before the spices reappear. Cinnamon is clearly present, as are clove and Sichuan pepper.
The addition of a few drops of water brings out the fruits (red and exotic), with a hint of herbal notes.

The finish lingers on the aforementioned spices. However, red fruits and lightly toasted wood are also discernible. Dried fruits (dates, apricots, walnuts) and chocolate are also present. This Kavalan holds up well on the palate, with a clear contrast between its fruit (redcurrants, raspberries) and its woody tendencies. A more bitter palette of aromas appears at the very end.
Dilution, meanwhile, makes the whole much more mellow, with a less pronounced woody and spicy component.

" A whisky that offers a sherry arabesque, between fruit, roasting, spices and wood ..."