Glencadam Reserva Andalucia

Nose

The nose starts with a surprise. While one often expects a dominant, almost overwhelming sweetness from a sherry cask finish, the Reserva Andalucia presents itself in a much more nuanced way. Yes, the raspberries are there, bright red and juicy, as if fresh from the market. But then comes this vinous note, reminiscent of a slightly opened Bordeaux, accompanied by light grapes that have retained their freshness. Things get interesting with the slivovitz character, that typical stone fruit sharpness that adds spice to the whole. The maltiness so characteristic of Glencadam fights its way bravely through the sherry notes. But then, and here's where it gets honest, a slightly musty undertone emerges. Nothing dramatic, but noticeable, as if the cask had perhaps waited a tad too long or experienced less than perfect conditions. Dried fruit notes are subtle, almost shy in the background.

Palate

Clove spice meets black pepper, a spicy combination that immediately makes its presence felt. The dates bring a darker, more caramelised sweetness to the fore than the raspberries on the nose would suggest. Honey coats the tongue with its creaminess, while woody notes form the structure. The sherry cask comes into its own here, but without completely overpowering the Glencadam spirit. You can still sense the distillery's typical fruitiness, albeit muted. The creamy texture is remarkable for 46% ABV, almost oily in a positive sense. The balance between sweetness and spice works surprisingly well, even though you can tell that strong spices play the leading role here.

Finish

The finish is powerful, but frankly a little shorter than one would wish for after such an intense palate. The oak now comes to the fore, accompanied by a slightly bitter note that is not unpleasant, but shows that the cask has taken its toll. Chilli brings an unexpected, almost spicy warmth, followed by white pepper, which adds an almost pungent component to the whole.