Blackadder’s unique selling point is undoubtedly the cask residue on the bottom of each bottle. They are called Raw Cask for a reason, although that also refers to the cask strength. About 5 years ago they bottled this Caperdonich 1996. A very pale dram.
The nose shows all the traits of a bourbon cask: grain cookies, vanilla, coconut, white chocolate and some apple. Then some grapefruit peel with a mild bitterness. Some candyfloss and a floral note. Rather innocent and yet I have the impuls of sipping straight away.
Putting my money where my mouth is I discovered a creamy malt, mildly spicy, on Granny Smith apples, white pepper, coconut and… more coconut. Almost like putting a Bounty in mouth mouth, sans the chocolate. Some liquorice and ginger kick in. Vanilla in the background. The alcohol is very well integrated. Eminently drinkable without adding water.
The finish is medium long, very sweet on sugared grapefruit peel and pepper. Mildly drying towards the end.
Very nice, summery single malt from a lost distillery. I like it!