Timorous Beastie Small Batch Release - Douglas Laing's

Smell

The first nosing is a positive surprise - the fragrance is light, fresh and floral. You immediately smell aloe vera and a breeze of hay, reminiscent of a summer's day in a Highland meadow. These are joined by honey and a hint of linseed oil, which make the fragrance pleasantly sweet. Citrus notes and a green apple also provide a fresh, sweet and sour balance.
It is an interesting and versatile combination that arouses curiosity. Almost like a walk through the Highlands, with the fresh wind blowing herbs like sage around your nose. A really nice, albeit somewhat gentle start that doesn't quite hint at the beast in the name.

Taste

The first sip reveals a little more bite. The pepper on the tongue briefly makes you sit up and take notice, while nutty and malty notes are added. It feels like you're eating a spoonful of porridge - creamy, slightly grainy and somehow cosy. Oatmeal plays a major role, which is not surprising as the Highlands are known to be the home of porridge.
In between, a subtle sweetness flits through - maple syrup with a slight tang. It is not an opulent sweetness, but rather a pointed, slightly restrained note. A small daisy peeps out, floral and delicate, before the next surprise arrives: a splash of white wine that gives the whole thing a refreshing kick.

Finish

The finish is... well, short and interesting. It's not what you'd call a dramatic finish, but it has its own charms. Nutty and sugary, with a final hint of oak and - surprise! - a pineapple kick. This exotic fruit note gives the finish another fresh twist before it finally says goodbye. It is perhaps the most exciting feature of this whisky.