Honey, caramel, and vanilla nose -- yeah I know that sounds kinda standard... but that's what I get. And compared to that nose, the palate is a bit of an explosion, with lots of warming, mulling spices. Caramel-toffee-vanilla-creamy delight. This is a rather exemplary, textbook (in a very good way) sherry-spice single malt.
N: Sherry is present but very faint. More bourbon character (honey, caramel) and less of the sweet sherry fruits. There are floral and grassy components with the sweet smell of chewing gum.
P: Candied fruits (mostly cherry) with wood. A bit of spice and evergreen lingers.
F: Licorice and fudge. Lasting finish
Older bottling with wax stamp and oval label: B-
N: Oily, chalky and resinous. Dried/ preserved lemon and tangerine skins. P: Weird and a bit funky. Metallic nuttiness of oolong tea. F: Water with lime wedges
n: dark clover honey with red berry compote. Nice bit of wood and vanilla malt. I get a lot of heather and caramel with subdued fruit.
t: nice amount of malt and balanced oak influence. Caramel and leather with fresh cloves in the middle. This has a nice balance between the whiskey and the barrel with a hint of spearmint. [solid B]
previous bottling:
n: fresh tropical fruit, dried strawberries, and tan leather jacket.
t: soft berry sweetness that quickly turns to caramel and clover honey. Thins out in the middle that leaves the mouth with a dry wood finish. [B-/B]
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