Whisky : Westland 7 Year (2013) Cask 775 for r/Bourbon

Country/Region : United States/Washington

ABV : 56.65%

Cask : New Oak

Age : 7 Year (Distilled 21 Oct. 2013, Bottled 22 Feb. 2021)

Nose : Big and oaky with notes of vanilla, dry baking spice, and pastries. A wintertime spice box of fragrant vanilla pods, black pepper, ginger, and cinnamon faded to sourdough pretzels and tahini. An overwhelming oakiness pervaded the aroma and left the impression of breakfast in the lumberyard— vanilla bean scones, convenience store coffee, and cured wood. A few drops of water accentuated the impression of pastries and fruit with coffee, caramel, and blueberry.

Palate : Medium-bodied and viscous with baking spice, oak, and coffee. The dry, nutty sweetness of praline road atop a bounty of varnished oak furniture which sat somewhere between the pungent oak of the lumber yard and delicate antique store. Oak was prevalent but not overpowering as chicory, nutmeg, and ginger appeared between notes of chocolate, coffee, and molasses. At the end was dark yeasted bread and dried chili peppers. A few drops of water brought out cherries and a sweeter-fruitier side with notions of black forest cake, candied oranges, and almonds. Water accentuated cracked black pepper-crusted smoked salmon that lingered through the finish.

Finish : Lingering dry baking spices and pastries.

Score : 8

Mental Image : Fangorn Forest Starbucks Frappuccino

Notes : Even though I trust the people who picked this cask, I could not help but expect something far too woody, even over-oaked, for my taste. Seven years in new oak sounded like too many, and I feared splinters across the palate. I have long been keen to see more refill casks begin to appear with tamer oaky profiles. The aroma seemed to indicate that my fears were well-founded, and I immediately braced myself for a tannic oak punch to the taste buds— though there were hints of more subtle notes of pastries and coffee hiding around the edges.

I was blown away at the balance between oak and malt in this cask. While oak was the dominant note on the palate, it was never domineering, and there was a wonderful interplay between the subtle nutty sweetness of praline, baking spice, and coffee. Though the dram was wonderful at cask strength, a few drops of water transformed the experience in the best way possible. The mouthfeel became oilier as the tannins softened and the flavor profile shifted away from oak toward chocolate, fruit, and nuts. Some of those elements were present at cask strength, but as the water pushed the oak into the background, they took center stage in a delicious rhapsody. The addition of water took this from a nice Westland to a superb whisky.

Overall, I did not expect to be quite so effusive in my praise of this dram. I have not had as much luck with Westland lately, especially some of the more mature single cask releases, but this has me riding high again— an excellent whisky.

Image Credit: Seelbachs