Due to the hot indian climate whisky matures significantly faster there than in the cold northern hemisphere - so this 6 years equal roughly a 12 to 15 years maturation in Scotland. By the way, the angel's share is much higher as well and a cask can loose up to 30 per cent of its content during this time. So it is a two-sided affair: Such tropic drams develop bold and intense flavours during very short times but of course they miss out on complexity and depth because most of the delicious esthers need a rather long time to aggregate, finally. But this is a fresh and interesting new style in the whisky world and a nice surprise to my taste buds (and I bought a bottle for that)...
The colour is tawny and the nose is very impressive and offers a rather grain or rye whisky profile with sweet bourbon-ish and spicy wooden aromas. It is not overly complex but rich and flawless - a typical modern dram that nonetheless is very enjoyable (and surprising) to sniff.
The taste is bold on these grainy rye flavours again with sweet barley sugars, toffee and caramel and loads of different spices. Again quite simple but very quaffable. Water releases more aromas in the nose and turns the palate smoother and more balanced. I like this dram best when reduced to about 48% abv.
The whisky arrives bold and hot on the palate (56.7% abv takes its toll) and instantly coats the whole of the mouth with a nice creamy feeling. I like that! The finish is long and adds some delicious white chocolatey flavours without any distracting bitter or drying moment.