Mackmyra Grönt Te (Green Tea), made in collaboration with Japanese tea specialists Yuko Ono Sthlm, has been finished in newly saturated Ex-Oloroso casks. A blend of oloroso wine and the finest vintage Japanese green tea leaves, specifically, Yame Sencha, Yame Gyokuro, Kaoribo Hojicha and Yame Matcha Shinobi teas, have seasoned the casks #thewhiskeychaps
In 2019 Mackmyra’s Master Blender, Angela D’Orazio, was honoured with a place in Whisky Magazine’s Hall of Fame. To show appreciation to this achievement, she was given the opportunity to add her own personal touch to this innovative seasonal whisky expression. Mackmyra Grönt Te is inspired by her passions: experiencing new cultures and creating exciting taste sensations in whisky #thewhiskeycha
Nose: I get immediate sweetness, with a hint of herbs and pear drop barley at the back of the throat.
There are buttery overtones and a zingy citrus, but that’s difficult to pick up at first!
Getting a little tobacco and leather now, as I acclimatise
Palate: First sip hits like a whisky should! Palate is more herbal than the nose, the emphasis shifts from one to the other. Honey at the back of the mouth.
Second sip is far more buttery and less intense (unsurprisingly). Quite floral, spearmint.
There’s a salinity to it, possibly as a result of the green tea influence. Definitely herbal and a funk (there’s always a funk recently!) Nice
A slight metallic twang at the back of the throat, after the other flavour dissipate
Finish: The finish isn’t that long for me, which is fine, not a negative. Butter, biscuit and mint linger, with the warmth at the bottom of my neck, sinking into my chest.
Overall: Oak, mint, there is a bitterness. It’s the salty herbs on the palate and the pear drops on the nose that I like. Great Autumn/Winter whiskey!
