Bright and clear, the Speyside shines in the glass. While I watch the oily and tough streaks and thick droplets on the glass wall is an extremely fruity bouquet in the air. Powerful and majestic, tropical fruits and overripe apricots emerge from the premium snifter. Velvety and creamy vineyard peach beguiles the nose, the wonderfully fruity nose releases more and more aromas over time. Slightly sour pineapple and a splash of lemon mingle with exotic fruits like mango and papaya. The alcohol appears again and again, but is harmoniously integrated and gives the malt a strong touch. The peach will blend creamy and sweet, thick forest honey and caramel while a very subtle roast flavors in the background. A hint of freshly grated peppermint in the fingers is in the air, from time to time spicy wood tones come into their own. My saliva is now massively stimulated, I could smell for hours on this complex and complex nose ... Just a quick look at the thick drops that still pull their tracks back into the glass in slow motion, gorgeous!

Respectfully and timidly I take the first small sip. Creamy and fruity, the malt flows over the tongue, intense and old fruit flavors rise. Powerful, the spicy wood elements unfold their intense aroma, a pinch of white pepper spreads on the tongue and between the lips. Dark, dried berries and peaches exude their opulent aroma and zealous with the pleasant sharpness to the bet. While the pleasant sharpness is on the decline, spicy wood tones and a hint of walnut aroma come to light more and more intensively. Lightly burnt caramel mixes with a touch Espresso, tart and spicy pieces of wood rest creamy on the tongue. At the moment, the old and venerable woody aromas dominate the aroma, here and there a touch of sweet vanilla comes into its own. The fruity elements slowly reappear, old and dried peach slices are covered with sticky and dark honey. The whole time is a subtle peppermint aroma in the background and represents a wonderful contrast to the fruity sweetness.

With this now surprisingly dominant mint in the background, the taste goes into the reverberation. The old and partly bitter oak flavors still rest on the tongue and exude their creamy mouthfeel, the subtle sharpness in the form of now black pepper is now also more prevalent. Old and dried grated coconut also appear all of a sudden and mingle with peach and pineapple. Again and again, new flavors and nuances, the mint and the creamy oak never seem to want to end. The coconut flavor is picking up speed and wants to replace the mint and the creamy wood tones, this succeeds only partially. Slowly, really only very slowly, the Speyside finally sounds and leaves a contented grin on my face.

Wonderful aroma, pineapple, apricots, mango, with slightly sour lemon, plum compote, linden honey, custard, a brilliant fruit salad in the nose

Creamy and mild, sweet ripe pineapple, with caramel and another such elegant light lime blossom honey, wax, subtle spiciness, so towards white pepper and allspice, apricots, latte coffee

Quietly warming, getting slightly dry late in the day, latte coffee, which gets a little stronger over time, white pepper, and then the oily, sweet fruitiness. Brilliant, but slightly weaker than Mancarella No. 1. But that's nuance, both are great!

Almost no sherry-induced aromas to detect but I do not miss them.

The sherry contributed almost nothing to the taste, in a blind setting I would have guessed a bourbon maturation.

It gets a little drying-bitter towards the end (tannins at work).

After 40 minutes in the Premium Snifter you can see sweet melons, sweet dark berries, cherry gummy bears, lychee, mango. A sweet-fruit potpourri. Everything well integrated, no alcohol far and wide.

Sweet, sour cherry, cheese rind, slightly tingling, juicy sweet blackberries. Pleasantly oily.

In the finish also fruity-sweet at the beginning, before the oak comes through, some acidity; the age, and again some exotic sweetness.

Dark caramel, acacia honey, lavender, pecans, almonds, marzipan, leather, sweet tobacco, rum raisins, figs, black cherry, peach, some eucalyptus, pineapple

Ginger, blueberry marmalade, mango, cumin, nutmeg, dark, sweet malt, pineapple, dark caramel and acacia honey, lavender, almonds, leather, rum raisins, burnt butter, salted caramels, eucalyptus, some white pepper, some coffee

Eucalyptus on, pepper, pineapple, honey, sweet malt, ginger, nutmeg, long