Okay, now that's different! Chalk, limestone, gravel - all things mineralic, really - next to curious vegetal notes of fresh asparagus, raw peeled potatos and cooked cabbage. It's better than it sounds, though; for some reason, this really works, and I could definitely imagine this as a nice, mouthwatering apéritif whisky. It has an interesting austerity, like a bone-dry white wine. Faint citrus and tonic water.
Good attack, silky and zingy in the mouth, spreading across the palate swiftly like a hurriedly thrown velvet blanket. Undiluted, it's simultaneously sweet in an amorphous, generalized way, and refreshingly dry, but it's hard to pinpoint specific taste markers. At this point, I can only say that it's dangerously drinkable and more-ish. Perhaps with some water?
Water unleashes the oak in the aroma, this becomes much more warm and inviting now. Not sure if I like it better though, it becomes more like regular old whisky and less like the confusing unicorn I encountered upon the first approach. With water, the attack is mellowed, but the mid-palate suddenly gains heat it didn't have before. Still hard to single out specific aromas/tastes; it's all very tightly bundled together. This is the best I can do: Warming, with a great balance between sweet and tart and restrained wood influence.
Finishes with substantial warmth, but no vulgar oak. Again, a sense of mineralic white wine persists. Boy, this is an afternoon delight, if I ever came across one. The perfect whisky for an early evening or late afternoon. Lovely, if weird stuff.