Yes, with such sulfur / sherry boards, you can not help but think of a few names. I like that, but not for everyone. Here it is also a bit monotonous, except for the sulfur is not so much. Personally, he is a bit too dry for me.
Notes from a Blin tasting. Okay, Glenallachie was not under the name now. The alcohol is extremely well integrated, I would not have come to a barrel strength in life, I would have given him because of the mighty bitterness twice the age. That he is so young, however, explains well the one-dimensional.
Full Sherryladung immediately, sweaty and sulfurous. Substantially more active after a certain amount of time, the sulfur is better integrated, dried fruits, especially raisins, sweeter overall. The sweet overripe fruit notes continue to increase and some grass is there too. Warms up more sulfur and a good punch acid from the barrel. To make it clear, it's the good sulfur, matches and Co., no rotten eggs! Nevertheless, you should probably rather with the warming.
Very sweet with a mild onset, again raisins, dries increasingly noticeable. Many herbs and dark chocolate behind. The consistency is slightly oily, but rather thin. In a second sip dry. In the third almost bitter, hui!
The finish starts dry and then becomes increasingly sulphurous again. It warms up for a moment and is medium long.