Just like its predecessors, the composition of this sixth Black Art remains top secret. All we know is that Adam Hannett created an unpeated malt with casks that were put to sleep when he was still working in the warehouses, under the tutelage of the legendary Jim McEwan. But make no mistake: this is created by Adam. It’s the largest release so far in terms of number of bottles: 18.000. Black Art seems to be doing very well indeed.
I experience a little OMG-moment as soon as I put my nose in the glass. Deep, rich, round and complex on a blueberry marmalade, elderflower berries, marzipan, raisins, plums and toffee apples. But wait, there’s more! Toasted oak, crystal sugar, dark chocolate, lemon pie, meringue and cedar wood. Truly, a fantastic nose.
It is silky soft on the palate. Orchard fruit and vanilla come first, followed by dark fruit: raisins, dates, some chocolate. Candied ginger. A floral note. Rose water? Lots of honey before the malt also offers some tobacco and red fruit. This versatile malt offers something new with every sip. Classy.
The finish is not very long – pity! – but very fruity. Once the spices have faded, I get some pineapple, apricots, raisins and apples. At the death, the ginger returns.
A malt to discover! My favorite Black Art thus far.