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Chieftain's Cigar Malt Mild

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Joined: 21 Apr 2006
Posts: 865
Location: UK

PostPosted: Mon Oct 01, 2007 3:44 pm    Post subject: Chieftain's Cigar Malt Mild Reply with quote

This is the tasting notes from a panel of carefully selected nosers, tasters and smokers.

Region: Highland Wood Type: Madeira Finish

Cask No: 90521 Distilled: 19/02/1996

No of Bottles: 372 Bottled: September 2007

Strength 54.9%

Natural colour, unchill-filtered

Keir Sword, Owner, Cigar Box and Royal Mile Whiskies, Edinburgh: Lots of fruit and spice on the nose with aromas of dried apricots, mint, tinned pears with some pine-resin spiciness. Lovely big palate with a creamy texture and a peppery spiciness.

Jens Tausch, Consultant, European Cigar Journal, Germany: If you need relaxation in the early afternoon, you will be pleased by this smooth version of a cigar malt. It comes along with flavours of butterscotch, and subtle oaky notes. The taste of malty sweetness with decent notes of burned sugar is a perfect occasion for a Dunhill Aged Caleta. Another perfect combination would be a mild to medium Honduran cigar (Camacho Criollo Robusto).

Stuart Smith, Manager, Cigar Box and Royal Mile Whiskies, Edinburgh: Nose Quite fruity on the nose with some toffee and stewed fruits emerging a pleasing balance of flavours here. Sweeter dried fruits emerge with water, as well as some herbal characters. Palate Soft and very approachable. Mix of green fruits and cask sweetness. A touch of water enhances these and brings in a creamier side. Finish - Lovely interplay of flavours carries on with the finish. Creamy character with water really shines here. Works particularly well with lighter, more delicate cigars the creamy sweetness combines extremely well.

Regis Lemaitre, Spirits Expert, RegisWhiskyMad: Nose prickling, caramel, floral sweetness, stewed apples on the nose; the taste is oily, sweeter and sour mix. When diluted Christmas cake fruitiness, dried fruit, oily sweetness with dry warm and big timber lasting notes on the finish. My recommendation would be to half your whisky into two glasses. With the first glass, I would suggest you add a few drops of water and consume it as you light up your cigar. The second glass should be consumed undiluted as your cigar smoke, heat and intensity increase. Thus matching a more robust experience in both cigar and whisky! My cigar recommendation is RAMON ALLONES full Flavour Robusto-sized.

Rob Allanson, Editor of the Whisky and Cigar Magazines: Nose: green bananas, butterscotch, coconut with a light oak note there too. Sweetcorn and butter. A touch of water opens the nose up perfectly. Palate: Citrus, orange and creamy with plenty of grip from the oak. Cigar: Hoyo de Monterry Epicure No2.

Antony McCallum, Rare Malt Manager, Ian Macleod Distillers: An extremely aromatic fresh nose of cooked apples and lemongrass which follows through on the palate with citrus fruit, floral sweetness and oakiness. Very creamy, slightly dry on the finish with some peach stone aftertaste.
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