The makeover of the cult classic Crested Ten is hot on the nose but subdued with sweet maple butter and toffee. Pepper and ginger-spice puff from the bottle. Then it’s vanilla popping into silky honey and dried fruits in the mouth.
The more I think about it, the more I realize that a middle ground is surprisingly lacking in Irish whiskey today, and Crested fills it with impressive aplomb. I am sure I could (and will) drink this with regularity.
