A delightful Sunday afternoon is the backdrop for Day #4's sample. As with Day #3, I am opting for a partial pour as I watch England take on Senegal in the World Cup (England currently up three goals to none in the sixty-third minute).
Initial sniffs take me back to Scotland as this whiskey has plenty of malted barley aromas wafting up from the glass. Vanilla and caramel dominate at first, but with time there are some interesting aromas lingering beneath the surface - incense, sandalwood, jammy fruit, red pepper spice. The vanilla and caramel reek of ex-bourbon barrels in the mix, but what about these other more exotic aromas....
The first sips coincide with the smell, barley sugar, vanilla, and a faint coffee/mocha note. The alcohol feels fairly standard, smack dab in the 43% range. Much like the smell, right in the middle of the sip there is a jolt of a contrasting taste, an influence that is different than the initial vanilla/caramel/barley sweetness that opens the taste. It is difficult to place, but jammy red fruits and even dried fruits are present. At the end of the sip, there is a very slight bitterness; a grassy/herbal bitterness just as the finish begins. I am not convinced this whiskey is all that old, a maximum of 12-years, but I'm betting a single-digit age is more likely.
The finish is short flirting with medium in length and follows the smell and taste in terms of delivered impressions. Vanilla/barley first, then a bit of fruit, and completing with a red pepper spice.
All in all this is an interesting whiskey, a whiskey that morphs throughout the experience. It begins fairly predictably - plenty of vanilla and caramel making me think it's purely matured in ex-bourbon. A short time later, far more exotic characteristics emerge, sharper spices and fruit sweetness. The experience concludes with an enjoyable (but gentle) cayenne pepper spiciness. I am thinking we are either dealing with another blended malt containing numerous different cask types from various distilleries, or we are dealing with a single malt that utilized numerous different cask types. In either case, I'd say the ex-bourbon represents the largest percentage of casks used by a good margin. As for guesses, I'm going with a blended Scotch whisky, 43% ABV, and matured in a host of barrel types with ex-bourbon dominating.
My Guess
Type/Style: Blended Malt Whisky
Region: Scotland (Blend)
Age: 8 to 12 years old
Maturation: Ex-bourbon predominately but other wood types as well
Strength: 43% ABV
Producer: No Idea
Sip, Mix, or Skip?: Sip
Reveal
Name: Kamet Single Malt Whisky
Type/Style: Single Malt Whisky
Region: India
Age: Non-age stated
Maturation: Ex-Bourbon, Ex-Wine French oak, and Ex-Sherry Pedro Ximenez & Oloroso casks
Strength: 46% ABV
Producer: KametPrice: $55
Official Tasting Notes
The story of Kamet Single Malt Whisky unfolds at the base of Mt. Kamet, which is the third highest peak in the Himalayas. The soils are fertile there and the area has been providing water for the Indian people for thousands of years. The Kamet distillery holds Scottish style Whisky pot stills and even their own cooperage.
Made with local six-row barley, Kamet Single Malt Whisky is matured in a combo fo ex-Bourbon American oak, ex-Wine French oak, and ex-Sherry Pedro Ximenez & Oloroso casks. It’s non-chill filtered and has no added color, but we know what you want to know. The palate is lively with fruity, vibrant, and spicy notes of vanilla, dried fruit, and oaky flavors.
Final Thoughts
Oh my goodness...... Kamet! I actually own a bottle of this whisky but have yet to open it. Happily I very much enjoyed what I sipped today. My guess was close, but alas, we're dealing with a single malt that was matured in a gaggle of barrel types. More impressive, we're sipping on an Indian single malt, who says Scotland should have all the fun. Fascinating to read about the myriad of barrels used in maturation, including the use of French oak. I wonder if that French oak was responsible for that jolt of contrasting taste that surfaced halfway through each sip. One influence I did not detect was sherry and supposedly this malt utilizes two different types of sherry. Odd, perhaps the percentage of sherry barrels was dwarfed by ex-bourbon barrels. I undershot the proof, thinking it was 3% weaker than it really is; bravo to Kamet, I love when a whiskey drinks below its proof, typically a sign of a whiskey matured in quality barrels.
Speaking of maturation, while I do feel this malt was attentively aged, it was just not aged long enough. There is a youthful aspect to the whiskey that proved to be the biggest negative of the experience. I also wonder if the shorter maturation is one of the culprits in the short finish? Regardless, all in all this was a very enjoyable pour. Initially quite reminiscent of a Scottish malt but then morphs into something enjoyably unique when compared to a Scottish malt. Ultimately, I think a Kamet with a few more years of maturation would be something quite special, but for now, I do appreciate the Kamet that is available for us to enjoy today.
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