Dried fruits; raisin, fig, dates but also fresh greengages, apple and pineapple, cocoa-dusted cherries, green oak wood and toffee.

Fruity, cherry lips sweeties, cranberry, blackcurrant, cherry, raisin, acacia honey, demerara sugar, chocolate-coated toffee, red apples, soft cinnamon spice and green oak wood.

Long, sweet dried fruits and freshly-sawn oak timber or pencil shavings.

Sweet, fat and fruity are the first impressions. Thickened grapes and dark, viscous syrup from sugar beet smell from the glass and make for an irresistible sweet-spicy start. Pickled dates in honey and orange slices sprinkled with cane sugar and flambé let the saliva flow. It's getting darker and spicier, damp tobacco leaves and scuffed bare leather with those harsh notes that get in your nose when you put on an old ragged and sweaty leather jacket - superb. Sweet aromatic raisins and lots of dried fruit. Even slightly damp oak wood is there and brings nice scratchy, roasted roasted aromas. Alcohol does not sting your nose once.

Despite the almost 60% no burning or excessive sharpness, but the flavors are driven from the beginning with a fabulous force. Juicy prunes peppered with cinnamon and cloves, plus the spicy sugar beet syrup and dark Demerara sugar. And then oak and more oak. Orange peel and tannins tingle on the tongue, in combination with the dark caramelized sugar of a crème brûlée open up real chasms of aromas. I can only shake my head in disbelief and ask myself how to get something like this with such young whiskys. Glengoyne is known for the care taken in selecting the barrels and they must have some very extraordinary and lively barrels in their stores. And nice that they make them so sympathetic to the masses, without any hype crap and stupid stories. Wow, a dram addictive.

Quite short to medium long, but again with full force spicy and sweet, with many dark typical sherry aromas and old oak wood. Drying disappears, the sweetness and especially beautiful tart spices such as cinnamon and cloves and a hint of deep black liquorice sound the longest after warming.

Shortbread, orange marmelade, sweet-sour, quince and caraway seed, there is always a light sour touch that reminds me on a spicial kind of ham and the crust of a roasted pork
After tasting: shortbread again, ham and salted potatoes
With one drop of water: its quite same but a little bit more intensive and sweeter, anise

Sweetness of candies, a minimum of 50 fruits hit me, probably kiwi? Yeah its kiwi; lemon candie,

Citrus, astringent, waxy, tar, a long finish

Dried fruits, dry sherry, walnut ice cream with cream liqueur. With water more chocolate and toasted notes come out.

Very alcoholic, raisins, peppery, woody, slightly astringent.
With water, the alcohol in the background, the fruit notes come out better, but the woodiness remains to the end.

Long, very peppery, dry, woody.

Fresh pineapple, digestive biscuits, rose hip, sherbet, rose petals

Sweet treacle, cinnamon, marzipan, cloves, mouth-coating

Long, sweetness, oak developing black peppercorn as it goes