The nose is redolent with green bananas and pineapple juice. It’s a chimpanzee’s version of a weight-loss shake, except this one’s tasty. Add to it some fern fronds and sorghum butter, and you can see why the chimp scoffs at the fudge he savored only yesterday. This noses up with such richness it’s like old money, get-off-my-lawn rich. We’re talking DuPontian, or even Carnegian richness. Ka-ching!
The mouth is a bit of a letdown, but still inspires curiosity. I can feel the edges of the taste horizon and its youth is suddenly apparent. There are kiwi popsicles designed in New Guinea for the New Caledonia market. And s’mores, or at least the burnt marshmallow and graham cracker part. Rounding it out are grapes left uneaten on cheese platter warmed by an unrelenting sun into fruity little taste bombs.
The finish is kumquatian or, to put it differently, like being met with barbed wit by the clerk at the registry of motor vehicles. If there’s a miniature golf representation of your taste buds, the balls would roll toward the bitter and savory buds. Graphite echoes from a pencil desperately filling out the bubbles on a standardized test. But then some fruit steels back into the mix. In a feverish state I’m questing for coconuts, and finding amid the milk and flesh bits of the husk with machete-strike striations.
The Clynelish Select Reserve is the fact that it features a flèche faîtière in the center.
–Our thanks to Diageo for the sample!