The texture is velvety soft and slightly drying, an elegant blend that would go well with any course of a meal or just on its own and served neat. The finish is light, lingering and warm. The whole left me reaching for another splash before heading off to bed.
Cascahuin 48 dazzles with mango and pineapple commingled with peppermint, spearmint and lemon. Beneath the rich, coating mouthfeel is a palate left practically humming.
It’s rich-rich on the palate. A blend of honey and Demerara syrups usher in deep oak tones and long-cooked fruit characters like blackberry preserves.
The body is light, but its mouthfeel is cozily coating. Soon, enough though, the spirit dries things up a bit with its keen minerality and herbal character.
“We do not believe that our spirit contravenes U.S. law, as our production process adheres to the legal requirements set forth under the Australia-U.S. free trade agreement…”
The color alone is striking, a deeply red cherrywood stain. The nose is dense and captivating with cooked dark fruits and molasses leading off with cinnamon, allspice, fresh peach and raspberry rounding out the whole.
Really? We know that strategy isn’t fool proof. Remember all those single barrels we picked which were 12-15 years old? They got that old because letting the whiskey sit was the only option. That idea also doesn’t take into account all the taxes on those barrels.
The 8-year-old starts off dark and deliciously grain-forward on the nose and remains dark with whiffs of molasses, sassafras, flat cola and charred oak. Hints of black pepper and baking spices follow and finish alongside rich notes of bitter chocolate.
If you’re a lower-proof, softer whiskey fan, this is made for you. It’s a cozy drink, a warming dram that will leave you cheerful and summoning someone to bring the bottle for more.
So, to look at the back label on a bottle and read ‘produced and bottled by,’ you know you’re getting something truly from that distillery.
