First of all there is a distinct fire character reminiscent of the origin of the Van Loon - cherry brandy or plum brandy? Somehow surprising, this is clearly a malt whisky. This then also quickly comes with varnished tropical wood and intense tobacco notes. There is also a burning sensation in another way: cold, wet, charred wood, but no smoke - perhaps a reminiscence of the toasting of the barrels?
Heavy, dark plum jam and sweet pickled dates are slowly being added, as is English wine gum, especially the black ones. Vanilla and forest honey are hidden behind it, and there is also something slightly sulphurous-flowery like geranium flowers and a spice that I can't quite match - perhaps from memory most likely caraway? After the glass has been covered for a little while, the intense aromas have calmed down a bit and let the fruity, now a little apple, step forward before the more intense aromas push again.
On the palate, forest honey and bitter wood tones fight for dominance right from the start. Malt is there, and again the geraniums, green tea and black chocolate, also liquorice and tobacco and a hint of orange. All of this is increasingly mixed into a dominant new impression: Grandma's homemade Königsberger marzipan, to which rose water is added when it is worked.
In the finish, this marzipan-rose water impression and the woodiness and tobacco continue to have an effect.