The mustard crust bread tastes very good. The fact that the whisky is more of a fine representative, the delicious bread dominates the taste.
Blind tasting with mustard crust bread
I can not help it, but the nose first reminds me of the old cleaning rag from Bruichladdich: cheesy cheesy and well hung, plus mushrooms, moist soil, cellarermoder. Worn peach wedges, apricots. After a while juniper berries, bay leaves, allspice. The cleaning rag note is now almost completely gone.
Mild onset (40-43%?). Fruity with notes of fresh apricot, orange marmalade, quince jelly. Seasoning stalks and shows up as pepper and nutmeg. Almond slivers, chocolate, vanilla, honey. Slightly dry, increasing with time. Coffee beans, fresh leather.
Medium long and dry. Still the fruits, but not as intense as in the beginning on the tongue. A little wood, coffee beans, dark chocolate.