fresh, bright fruits, sweet, freshly sliced apple, baked apple, apple raisin cake, creme brulee, custard, canned mandarins, very sweet exotic fruits, very sweet pineapple, butterscotch, cereal and pastry notes ... and then comes after some Time a buttery note about it. I love this note, as it reminds me of many things from childhood, especially the rice pudding of the grandma with melted, "brown" butter on cinnamon and sugar, all in all a very tasty, balanced and amazingly changeable nose for 12 years
initially quite spicy and full in the onset, then quickly softer, sweet custard cake, oak shows here for the first time, floral notes, bright, citrus-rich fruits, lime, lemon drops, again buttery-creamy, slightly herbaceous herb-heavy
... but unfortunately diluted to 46%, but I find that less in terms of the flavor density and the light profile.
medium length with comparably distinct oak flavor for an ex-bourbon ripening, the association of lemon sweets continues, candy store, chocolate, dry, cereal notes
I think I can not describe by any notes how incredibly tasty this nose comes from. With time and a little warmth, this nose develops so nicely that you just get a dripping tooth and do not want to wait to drink. This sweet sweet butternote has not left my head for days (first tasting). At first I had "only" respect for the philosophy of Daftmill, but it shows to me that this patience, the long maturation (for a new distillery), the long fermentation period, the good barrels, the local cereals, the traditional storage, etc condenses in a great malt.
Perhaps this light lowland profile of ex-bourbon barrels is no longer something for everyone today, as most are looking for the dark sherry soup. And perhaps Daftmill gets too many flowers from me with this one bottling (after all, this is the best bottling of the distillery to date). However, this whisky surprised and convinced me. Hats off, Daftmill!