Region – a blend of regions mayhaps – 46% ABV
Here we are, day 4 of the Advent calendar, and 21 more days to go!
Today in our glasses we have a Wemyss Malts-malt called “Velvet Fig.”
Aside from Wemyss Malts creating cracker after cracker, they come up with some inventive names to describe the whiskies they bottle. “Velvet Fig” tells me that this dram should be soft, silky, perhaps a little sexy, rich, and comforting.
Bottled at 46%, it should be very approachable, too. While I generally stand by the motto of “Go Cask Strength or Go Home,” I will abide a minimum of 46% ABV. It’s at 46% ABV where you defo do not need to chill-filter the whisky and there is no artificial caramel coloring (or colouring, depending on where you hail from).
Let’s see how sexy-soft-silky-rich this whisky is…
On the nose — Ah, younger sherried whisky! Reminiscent of a younger Glenfarclas bottling I’ve had. Not very soft but wonderfully rich.
Rum cured raisins, Nürnberger Lebkuchen, crushed cherries soaking in grappa, a hint of peat around the edges (perhaps my mind’s playing tricks on me), recently extinguished apple pie scented candle.
Cinnamon, nutmeg, spice, and everything nice.
In the mouth —Here’s where the velvet comes in. This whisky slides on your tongue like warm walnut oil slides across a teflon coated pan.
While the flavors do take a moment to kick in, when they do, we’re presented with: fig preserves meets navy style rum meets milk chocolate bars filled with raises and filberts.
Brown sugar toaster tarts covered in brown sugar frosting leads into a softening finish…
Finish — This ends just as softly as it began on the palate. Short and quiet yet the flavors and scents we experienced bring you in for more.
In sum — Not a bad little dram. I would have liked a little more of a finish but I could see myself just having some much needed me time with a glass of this whisky. When the kids have gone to bed, pour this one, open your favorite book and just relax…