Whisky: Kilkerran 11 Year (2006), Cadenhead’s Warehouse Tasting Cask 17-229

Country/Region: Scotland/Campbeltown

ABV: 57.7%

Cask: Rum Barrel

Age: 11 Years (Distilled 5 May 2006, Bottled May 2017)

Nose: Bright and fruity, lemons and tropical citrus, acidic pineapple, grassy sugars with crushed cane and a pressed lime, an acrid peat reek hung in the background with wispy smoke and metallic corrugated tin; a touch of earth and almost cream, more so with water.

Palate: Medium-bodied, fruity with citrusy pineapple and lemonade; guavas and mangos appeared among the deluge of citrus with hints of coconut and dried palm fronds; youthful and spirited, peppery; background notions of earth and tractor engines.

Finish: Medium-length with peppery spirit and a touch of fruit.

Score: 6 (78)

Mental Image: Pineapple Demonstration at the Dole Plantation

Narrative & Notes: There are a couple of things you can do to help mellow out a pineapple so that it has a less intense acidic bite—one of the easiest is to wash it before completely carving it up. You can also add something that pulls the senses in another direction, like tangy-salty li hing powder. This whisky reminded me of a particularly acidic and sharp pineapple—one that could have used a bit of rinse or a dash of li hing before serving.

Much to my surprise, the cask played a significant role in elevating the fruitier characteristics of the malt and pushing some of the earthiness toward the background. There was a constant acrid element around the edges that manifested with wispy smoke, dried palm debris, or corrugated tin— something metallic exposed to the elements. It was also youthful and spirited, with a peppery quality that elevated the notion of acidic tropical fruits a bit too loudly.  The addition of water helped some, but simplified the flavors.

Overall, not bad— while I love a bright young malt, I was left wondering what this would have been like with more time to mellow.

Image Credit: Whisky Auctioneer