Rating: Delicious, without anything to complain about. However, I would prefer to use a 12 CS in direct comparison. I find their taste profile more interesting in direct comparison. I find the 12s somehow denser and more multifaceted in terms of taste. By the way, I don't really taste the refill sherry casks here. Maybe next time in the glass. I have a total of 88 points.
A little surprise right at the beginning. The peat smoke is less massive than expected. Peat and smoke are naturally present, but grain notes and powerful citrus aromas are hardly inferior to them. Lemon juice, grated lemon peel and lemon thyme give the nose a herbal freshness. The flavors in the background remind me of a dusty linen cloth. A fresh sea breeze is a constant and welcome companion. A subtle dose of iodine rounds off the coherent, but not too complex overall picture. Undiluted, the alcohol stings easily in the nose. It doesn't bother me, but a few drops of water can help if necessary. The nose then becomes a little sweeter at the same time.
The drop hits the tip of the tongue slightly creamy and intense. The peat smoke looks like it is trapped in a thick breading of malt and butter cookies. Initially, he comes across a bit muffled. After about two seconds, however, he blows up his jacket with a good pinch of white pepper. Accompanied by a warm spiciness, the first ash particles lay on the tongue. At the same time, a taste of charred oak wood is noticeable. Every now and then a little vanilla flashes through, but the last third of the taste development clearly belongs to the peat smoke-pepper-oak glow. The mouthfeel is comparatively clear regardless of the creamy start.
The finish is medium to long. Charred oak, ash, grain and pepper are the main lines of life. The latter burns spicy and spicy for a remarkably long time. A few splashes of lemon juice and some iodine are added. Over time it gets drier and more maritime. Maritime iodine, seaweed and algae are getting through more and more. Accompanied by a pleasant warmth in the stomach area.