It may be up to me that he no longer creates this "wow" on the tongue as he did when I had it - long ago - in the glass for the first time. Then there were simply too many other whiskys between yesterday and today that caused a broadening of the horizon (or maybe just a shift in the horizon?).
Nevertheless: a welcome guest in my bar, with whom you can surprise non-whisky-loving guests.
It was a few years ago that I had a Ten in my glass for the last time - I didn't remember it so sweetly.
Sweet, grilled pineapple slices, lemon juice. Clear peat smoke. The association "ashtray with old dumps" is there, but not as pronounced as in batches of earlier years. Sea salt, sea spray, phenols, Hansaplast, warm tar.
Intense, cold smoke with lemon and pineapple juice. Sweet and tart at the same time. Kelp, salt, pepper. This ard use that settles in every pore in the mouth. Coffee powder, malt.
With smoky whisky you can quickly get the feeling that it has a long finish. Smoke carries and lingers for a long time. Here the feeling is not deceptive, in addition to the still clearly present smoke note, lemon meringue, seaweed, adhesive plasters and warm tar are still evident.