This is another one of those whisky that if I hadn't "baptized" with a good dose of water, I wouldn't enjoy it that much. Two teaspoons of water ... and the Scottish fog is suddenly thick enough to slice.
I do not see the Reed Warbler through the glass, but in the smell I have - like a wave of magic - instead of sharp alcohol pleasant malt, caramel, rosemary, (white) chocolate, white currant, cumin and cinnamon. The taste of alcohol suddenly does not bother me and is beautifully creamy dense, bitter-sweet-acid-salty. And also slightly spicy. Simply complex around the corner. Some thick, gel Asian flavoring sauce, slightly unripe fruit (banana, gooseberry, currant), hazelnut, fresh ginger and cooked root vegetables. Finishing is slightly peppery with coconut milk, green flesh of watermelon and just the presence of tannins.
I really like this whisky, but without adding water it would be half the experience for me - in the better case.
It should be noted that I have just drunk about a quarter of the bottle.