A month ago or so, a buddy turned me on to Kilchoman’s first general release bottling – Machir Bay, which I found to please my taste buds much more than their previous, limited bottle offerings. The technical specs indicate that it’s a vatting of 3 (60%), 4 (35%) and 5 (5%) year old whisky, matured in fresh bourbon barrels and finished in oloroso sherry butts for 8 weeks.
What makes this pretty outstanding and destined to be a regular in my cabinet is its complexity on the nose and palate. I get a licorice-like, pine sol lemon, and dried wood smell, and of course some cereal grain. It’s a pretty savory, dry whisky. It kind of reminds me of the braised beef short ribs I had at Craft restaurant. Being an Islay scotch, of course it is a bit smoky and peaty, especially on the finish. Sipping this evokes images of sitting in a boat on a lake in Spring, waiting for fish to hook themselves on grandpa’s fishing rod.