I Am Root, Too! - The Spirits Alchemist
Sebastian Büssing aka The Spirits Alchemist is known for his experimental barrels. Here - for the first time? - a sugar beet barrel was used for the 12-month finish after the single malt was allowed to mature for four years in an ex-bourbon barrel. We are more than excited!
Tasting Notes
Nose
The nose is greeted by a rich aroma of vanilla and malt, infused with sweet notes of sugar, perhaps even sugar cane. Earthy nuances are present, accompanied by a hint of smoke, which is really minimal. A slight presence of quince and even a hint of what reminds you of socks after a football match round off the unusual flavour profile.
Palate
At the first sip, the question of a hint of smoke remains in the air. What is clear, however, is the intense earthiness that dominates the palate. It's almost as if you're biting straight into the grass, while sweet notes clearly recede into the background. Surprising elements such as peanut butter and eucalyptus mingle with the flavours of rock sugar and rooty vegetables.
Finish
The finish is of short to medium duration and brings out the earth and a loamy note. A hint of vanilla and a slight influence of oak round off the finish.
Thoughts
Marcel 75/100
A whisky that definitely divides opinion with its unusual finish in a sugar beet cask – it surprises with earthy notes and a hint of football sock aroma, something you don't come across every day. For connoisseurs who enjoy venturing off the beaten path, "I Am Root, Too!" is an intriguing companion full of character and potential surprises.
Sascha 74/100
This 5-years single malt impresses with its complex balance between sweet vanilla and malt notes and a dominant earthy structure, which gains an unusual spiciness from the sugar beet finish. Despite its high strength, it feels well integrated, although the short finish with its clayey accents won’t be to everyone’s taste.
Value for Money: Fair
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82/100Frequently Asked Questions
How does the sugar beet cask influence the flavor profile of 'I Am Root, Too!'?
The 12-month finish in the sugar beet cask imparts earthy and sweet notes reminiscent of sugar and root vegetables. It creates an unusual combination of intense earthiness, candied sugar, and a subtle smokiness that clearly sets the aroma apart from a classic bourbon finish.
Why is the alcohol content of 62.1% so high in this whisky?
The high alcohol content of 62.1% results from a cask strength bottling, where the whisky is not diluted before bottling. This preserves the full intensity of the flavors and allows the drinker to dilute the whisky with water according to their personal preference.
What role does maturation in the ex-bourbon cask play before the finish in the sugar beet cask?
The four-year maturation in the ex-bourbon cask provides the foundation with vanilla and malt notes. This classic cask aging creates the base structure onto which the subsequent finish in the sugar beet cask adds its earthy and sweet nuances, resulting in a complex flavor profile.