Unfortunately, while 30% of sherry casks are grown, the effect of the sherry on the overall flavor of the wine is not large enough.
The smell does not get up but gentle, delicate. Peat smoke is light and light (somewhere around 5-7 ppm). After about 15 minutes, the aroma becomes more pronounced with lemon cake, lots of cream, orange / lemon zest. There is some honey, vanilla and apples. The smell of salt water is a little fishy.
Spilling into the oral cavity is the feeling of smooth, cool smoothness like that of 40% alcohol bottles. Initially the sweet and spicy taste of the orange / lemon peel is very clear, accompanied by many flavors of black pepper (like a bottle of Springbank 10 with a little more pepper and oranges) ... followed shortly after. is a rich sea salt flavor dripping down the throat while the peat smoke gently rushes up the nose, very excited.
If tasting SBS with Ardbeg Ten will find the flavor of K12 much more interesting .. and also see the effects of 30% sherry barrel brewing better.
Finish with a long, salty, salty taste and some spicy wood rings.