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It's such an easy drinker and a very more-ish whisky, yet challenging and with plenty to discover.

An interesting and unusual experience of using cask, which used to hold green tea. For me, this was reflected in the taste.

- quite an intense one, a little unusual Whisky, - has a special something that is difficult to describe taste - but unfortunately there is a youthful alcohol taste also not to hide - nice experiment, but definitely too expensive for about 55 € for the quality shown

A nice easy-to-drink whisky for mild summer evenings

Interesting, very unusual whisky, with a twist. Extra aging in green tea barrels ... I could not imagine anything like this before!

I must admit I had a bit of fear about the green tea involved and expected something I wouldn’t like, and I was very wrong. As I said earlier, I’m not a regular tea drinker, and I honestly could not identify notes related to tea. And regarding the “rest” of the whisky, I thought it was a quite good single malt, not too spicy, not overpowered by the sherry seasoning, and with a subtle influence of the few virgin casks that didn’t give an over the top wood aspect. A very good whisky.

Tasting: 11.2022 The nose is world class!

Delicate but with plenty going on.

Tasted on 03-06-2020 at Whisky n More.

2020-12-06: reminds of a tea that has been drawn too long

My first Mackmyra. I'm glad to have tasted this, but I'm not sure I should have started here. It would have been nice to have some context to put this in. Mostly this is a well done Sherry bomb. Not over sherried, but sweet and fruity and offset by long lasting, buzzing Szechuan, cardamom and some bitter chocolate in the finish. The tea adds another nice dimension. It complements everything and is integrated skillfully as to not get in the way. The blurb on Master of Malt says they used "Yame Sencha, Yame Gyokuro, Kaoribo Hojicha and Yame Matcha Shinobi teas" to season the cask. I'm not exactly sure what that means, but shinobi-cha means ice-brewed and I know juuust enough about Japanese tea to know the difference between the varieties. Gyokuro - Highest grade, early harvest, shaded for 20+ days Sencha - High grade, early harvest, not shaded Kaoribo Hojicha - Late harvest, roasted, mostly stalks Matcha - Early harvest, shaded, ground into powder I can't get much of the Kaoribo Hojicha, which is darker and more earthy, but the "green" flavour of the others is clearly presented. If I was pushed, I'd say more sencha/matcha, but I'm not confident. Whatever the technique and proportions, they add a freshness that sits nicely and pairs unexpectedly well with the cardamom, IMO. I wonder if this is caffeinated?

Light, thin, short finish

Great. Basically a light, simple whisky, but it is still complex and has many facets. I am amazed because it is easy to drink but still offers so much. A perfect spring or summer whisky. Delightfully refreshing and floral. The bottle will please me regularly this spring and summer.

The back and forth between sweet and bitter is interesting. I like the minty note in the spirit and the green tea underlines this quite well. I'm not unhappy to have tried it.

Definitely something special, you can try it. Whole bottle would be too much for me. Banana milk, light honey notes. Pfanner iced tea. Slightly tart green tea, overall rather creamy.

The taste is lot more subtle than other whisky's. It is perfect as the first dram of the night. The tea is mostly in the nose

Green tea, almonds, bun, caramel, apricot, quince jam, chewing gum.