Wolfburn Langskip

This Langskip was one of the whiskies we could taste at the end of our distillery tour, and I have to say, I was very fond of it. So, it was allowed to come home. And today, while I scroll through the photos on my laptop, I taste it again. I am amazed at the particularly pale color of this malt.

Croissants fresh from the oven, apples, pears and a hint of grapefruit is the first thing that comes to mind when smelling the glass. Goat cheese and citrus peels follow. Only after a few minutes of breathing do I also get vanilla and fermenting grapes. Pleasant and, despite the high ABV, not burning. Gets better with some time in the glass. After a good five minutes its even gets something sweet like dried apricots. Diluted (to about 50%) it becomes considerably more pleasant. Even more vanilla and some grain cookies appear, a drop of floral honey and a soft floral and slightly herbal touch make their appearance. Much better!

The body is very light, almost watery. White fruit and pepper come first, followed by a kick against your teeth from the alcohol. Something of vanilla and honey come to quench things a bit. But it is clearly young and a bit sharp. Water makes it a little oilier and ensures that you do not have to gasp for breath at the first sip. Apples, pears and something of white wine appear. This is much better, just like on the nose.

The finish is quite peppery and bitter towards the end. Unfortunately, that does not change if you have added water.

Water! Really, it is indispensable to make this pleasant malt. Neat, it is too strong and too sharp. When I tasted it on the spot, I found it much better. To the extent still necessary, this proves once again that place and time can have a major influence on the experience.