A lot of time and warmth is good for him. It has the classic old flavors and looks like older Macs or 70s Malts. A mixture of honey, very delicate, beautiful wood spice, dignified age and then leather with sherry flavors

only slightly and then it spreads inexorably in the mouth, the longer it is in the mouth the better it becomes, great nutty, dark fruit and honey aromas carried by a wood note completely free of bitter substances

The finish is the real highlight, incredibly long and leathery, great wood flavor and butter-soft oilyness. Very good malt without being so loaded with sherry!

Dark amber shines in the Premium Snifter, the streaks sticking to the glass wall dissolve a few oily drops which flow back into the glass relatively quickly. An elegant sherry aroma rises timidly, dried berries and grapes merge with velvety sour cherries, minimally show roasted hazelnuts. Sweet honey drips on blackberries and redcurrants, discreetly caramel and toffee come into their own. Hints of leather and dried tobacco leaves end in creamy milk chocolate, a hint of orange and peach creamy through the nose. The alcohol is wonderfully harmoniously integrated, sweet and yet slightly dry my salivation is slowly stimulated. The longer I smell the wonderful nose, the more complex and interesting it becomes. Apricots, a touch of green apple, a little vanilla, syrup and sugar candy ... Wonderfully, I could smell forever on this elegant and solid nose.

Sweetness flashes, powerfully the first sip pours over the tongue. Raisins and dark chocolate merge with caramelized sugar, spicy wood tones add a touch of wet leather, meadow herbs and a hint of menthol finish fresh on the tongue. Slowly increases subtle sharpness and prickles pleasant on the tip of the tongue. The salivation is stimulated massively, a pinch of white pepper heats up the palate again plump warmth. Hazelnuts combine with walnuts and a few roasted almonds to create a wonderful mixture of nuts, minimally wet leaves and forest soil. Hints of leather show again, a few drops of espresso mingle with a few drops of herbal brandy. The mouthfeel is getting creamier and smoother, the nut aroma intensifies from second to second. After the second sip, surprisingly, hardly any fruit flavors or only dark fruit flavors are perceptible. At the moment, it is dominated by spicy wood tones, freshness of menthol, herbs, lukewarm espresso, rasp of dark chocolate and this incredibly intensive nut mixture. Old and solid blends taste and aftertaste.

Creamy and oily are dark wood tones on the tongue. Menthol freshness pulls through the palate, hazelnuts and walnuts stick dominant on the palate. Again, meadow herbs or a herbal mixture show, the salivation is stimulated in the wake again. With raisins and hazelnuts, the aftertaste begins to fade away, again herbs are swimming in the saliva under the tongue, leather and tobacco show minimal. Dark hazelnuts stick an oily on the palate ...

first a little closed, dry. After a short time then intense honey, maple syrup, vanilla pudding. Does not sound so exciting, but is extremely balanced and "noble", with milk chocolate, a touch of leather and a bit later blackberry syrup. Very fine, filigree nose.

wow, massive oily, intense dark honey here too, delicious oak, but not bitter, even here dark forest fruit. Not highly complex but wonderfully round and velvety.

very long, chocolate that you slowly melt in your mouth, finally some coffee crema.

Vanilla, dried fruits, nuts, malty sweet.

Dry fruits, nuts, sweet

Medium long and pleasant
mild