Whiskey Wednesday (St Patrick Special)

So today is a little early, but we'll just go with St. Patrick's Week. I've decided to try a new Irish Whiskey today and not the traditional tried and true. I have to tell you that I'm a big fan of Red Breast in all their years and Method and Madness. That being said, let's dig in. Today's whiskey is The Wild Rover High N' Wild. Full disclosure, I saw this at the store and hadn't seen it before. It was a bit pricey, (especially for something I didn't know), but the name completely got me. I had to have it (the Wicked bit and Wild Rover). So many images came to mind, I really didn't care how it tasted. 😉 So, now that I've had a glass, I can say that this is a bit different, but I'm not sure how to tell you. It's not what I'm used to drinking. All the fruits come out right up front. I thought it was a bit peaty, but not. It lingers a bit, but the finish is nice. Sort of like when you have a spiced tea that's a bit much up front, but at the end you kind of want more. I'm not sure how I feel. At this price point, I wouldn't get it again, but I wouldn't turn down a gift. 😂 You really need to try before you buy. Sláinte! 

So here's an official review:
Company on Label: High N' Wicked

Whiskey Type: Irish Whiskey

Mash Bill Percentages: 100% Malted Barley

Proof: 117.4°

Age: NAS

Further identification: The Wild Rover comes in a wide bottle with a prominent green label; the neck label states 'HNW No. 2', signifying the second release from the brand; Bottle No 2,639

Nose: Herbal forward on the first nosing. There's a rich, creamy sweetness that floats up out of the glass before your nose gets anywhere close to the Glencairn. Dry cacao, copper metallic molasses, and a sharp, bright pepper aroma build. Very earthy now; wow. It's mossy and damp like wet grass. Lemon clover presents itself delicately as well. Woah, suddenly there is a stark transition towards vanilla aromas; effervescent sugar cookies burst forth from the light colored liquid. Some soft oak can be found now as this glass has rested for a while. Pear and a medley of stone fruit sit on a pie crust. Touches of fig. Faint hibiscus and strawberry cereal build in some nice complexity. Leafy sweets continue to dance in the glass. Time for a sip! After tasting, the nose turns brighter and the oak mellows out into a creamy malt sugar base. Swirling rekindles the intensity on the oak aromas and adds in a slight layer of smokiness. Definitely a sweet dessert whiskey, I would love to pair this with a heavily glazed, warm cinnamon bun. The empty glass smells of Pirouline dark chocolate filled wafers, blackstrap molasses and just a touch of smokiness that makes this feel extraordinary.

Palate: My first sip is quite pleasant leading with vanilla, rich oak, black tea and honey. There is a pleasant buzz to this at cask strength, which most Irish whiskeys don't get bottled at. There is a long citrus linger that drips down through my chest at the pace of molasses. Another sip builds in some of the complexity of the nose with hibiscus, sherry sweetness, and a raspberry filled chocolate truffle finish. The mouth feel is on the thinner side but is also impossibly long and sticky. Plum and raisin are highlighted in the areas of my mouth where the linger is tingling on the longest. Giving this glass some air really improves the crème brûlée vanilla. The palate only has a hint of the oily copper pot characteristics I would've expected on this pour. My last sip is a decadent array of sweet cinnamon, nutmeg, leather and rich toffee.

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