Colour: light brown with red. Nose: At first smell to me it’s sawdust or burnt wood (light), that smell you get when you drill through wood then it eases to be more like fresh oak wood chips, then some cake spices like allspice come out. The port is obvious though. Palate: Big start like diluted honey, but it moves away fast mid-palate with brown sugar or candy but that also doesn’t last long. Finish: Longer finish, with more spices, tobacco and berries mixed taking you back to the characteristics in the nose. A pleasant whisky, to me very enjoyable but a bit forgettable, the nose and first half of the palate are the best for me, it fades away fast but mildly lingers long and DRY (seems like a trademark of Kavalan).
@Victor @Nozinan @BlueNote @paddockjudge I bet Collingwood would be the one going for the "9.09% beaver drippings". Wiser's could go for the moose and Gibson for the loon or the goose. And I will add that Glenora would probably go for seal's bacon.
@Robert99, yes I would say as a general rule that I do not like the tobacco flavour in whisk(e)y. I think that it is pretty well-established that you and I like some very different things in whisky, my friend. Some of the flavours I like I rarely find, like sweet orange and banana.
And about maple, sometimes oakwood, especially new or second use oakwood, gives off some distinctly maple-tasting flavours. I see maple flavours in some Canadian and in some US whiskies. Did I serve you from my bottle of Woodford Reserve Masters Collection Maple Wood Finish while you were down here? Probably not. You probably would not have wanted any. That one came out in about 2011 and Woodford succeeded making maple-wood cooperage which they used for finishing a bourbon. It is maple-y, very maple-y.
I think that beaver, moose, loon, or goose would make a great special Canadian whisky gimmick, "9.09% BEAVER DRIPPINGS". The meat could be roasted and the drippings included, like Del Maguey Pechuga Mezcal, which incorporates roasting chicken drippings. Very Canadian.