Dillon's Rye - Three Oaks

Nose: quite fresh, very fruity. Apple, certainly some pear. Almost like a very young malt whisky. The oak is extremely light but shows up in the vanilla flavour which melds nicely with the fruit. Higher above the glass is a surprising suggestion of smokiness. A light, approachable aroma.

Taste: initially creamy and sweet, but sourness takes over after a few seconds. Unfortunately this spoils it for me. I can adjust to it, but it is not my preference. To be fair, I have noted this same "rotten fruit" sour taste in more well-established ryes, namely Masterson's 12 and Collingwood 21, neither of which I rated very highly. The entry on the palate is promising, nonetheless.

Finish: that sourness persists.

Balance: not there yet. Still a young whisky which shows potential but unless you are an ardent locavore, or a small-batch purist who is into the grain-to-glass aspect as well as the lack of added colouring, you'd be better off with rye from a larger distillery. I'm glad I tried it but would not buy again.