Indeed, this is a solid malt that is admittedly hard on the border with liqueur. If you like that, you can hardly find a better dessert malt. Conclusions about the distille from which it originates can hardly be drawn.
Notes from a blind tasting.
Extremely weird, wood glaze and musty chemistry, artificial flavors, bread dough, that's how it presents itself immediately after pouring. Pooh spider! He'll definitely get the lid on!
It did him good, at first it looks much more harmonious, with fat sweetness of dark caramel and dried fruit. But: Looking forward too soon, when the first nose is sniffed away, the bread dough appears again immediately. Butter, I'd almost say butyric acid, and apparently smoke too. With a little movement, yellow apples and a little cough syrup are added. Warmth immediately tickles the alcohol in the nose, and it becomes clearly yeasty acidic. The whole thing harmonises a bit with higher temperatures, but it doesn't really make it more delicious, even if the fruit notes flash in between and now and then red berries are added. I don't like to put it in my mouth!
In a second run with different glass and a significantly higher amount, these unpleasant notes were still present, but in such a weakened form that they were below the confounding factor limit. Completely sunk in the sherry, so to speak. What was left was wood, dark sherry shades, still a bit weird, old barrel acid, a good dose of licorice and some menthol. He looks really old now. With warmth again increasingly ethereal fruity, artificial fruit notes.
Surprisingly, he's not that bad at first. Slightly watery and limp (if I didn't know better - 46% minimum - I'd say it's watered down to 40% alcohol), but mostly sweet and actually fruity with red berries. However, here too framed by strange, not really namable aromas.
In the second attempt it is really fat sweet, with a very good overall impression. After it starts so flabby again, this time it quickly becomes dense and creamy. The alcohol is also no longer watered down, it only occurs with a time delay. It only really starts when you have it in your mouth for a long time, pushing it towards the end, but then it is also very powerful. A prime example of integration! At the back come massive loads of chocolate and dried fruit, fruit notes, forest fruit jam and chocolate again, almost like alcoholized Nutella. Incredibly tasty and tasty, again hard on the border with the liqueur.
The finish remains sticky sweet with a bit of bitterness and later a dash of acid. Overall, however, it is quite short. Again, I think I can make out some ashes in the end. However, it also has a rather disgusting aftertaste, after something chemical that you definitely shouldn't put in your mouth. Unfortunately, it stays a little longer. Incidentally, as expected, reheating the chest area is also out of the question here.
In the second attempt also a lot of chocolate, then slowly dries to cocoa powder. As bad as I found it yesterday, I find it as good today. Interesting, really very interesting. The finish looks longer overall and now also warms up significantly. This aftertaste is still there today, but is actually more reminiscent of a lightly peated whisky and is therefore not unpleasant.