Extremely bang for the buck. To summarise, light sweet fruits without any wild turns.
After a drop of water, rated 92 overall.
Under the chin: Light scent of apricot, sour plums, banana.
On the chin: Fresh green apples, pineapple, tropical fruit basket and honeycomb.
On the nose: Guava, raisins, pear, lavender, cornflakes infused in olive oil. Some minor earthiness from mint leaves, mushrooms, the smell of the forest in the morning - morning dew.
Fresh green crunchy grapes, with that juicy crunch.
Further development of reduced brown sugar and grated lemon zest. Funnily, the scent of whiteboard marker is reminded of, a slight turn off for some or otherwise.
First off , the usual suspects come in play, we have vanilla, milk chocolate, fresh cream, some sweet nougat with pistachio bits. A type of flower comes in mind here, either an alder buckthorn or a hagberry. It has that sweet and astringent like feeling that doesn't numb the mouth but has a slight prickle.
That guava, raisins and pear is highly evident as the whisky opens up, I'm getting a synergy within the mixture of these fruits. It then continues with baked apples, those green apples in an apple pie topped off with vanilla cream ice cream.....absolutely stunning and dreamy.
All in all herbaceous plants are the main highlight on the palate, it's like eating one of those Ricola sweets with some Asian twist of spices. On top of that, the finishing kicks in, bringing on a string of lightly cured meats. To pinpoint the exact meat, it would have to be Lardo. The meat that has a very fatty portion and is commonly seasoned and cured with rosemary, pepper as well as other fragrant grassy herbs.
The mint as mention previously grows thicker, very prominent. Still sweet and herbaceous. Like a Moroccan mint tea minus the many chunks of sugar cubes.
Flavour linger around for quite a while, I would say between medium and long.
Due to it being a 4th fill, you would think the oak scent and taste doesn't really show up, however, it doesn't taste much of oak but rather the sandalwood used in joss sticks. Light mentholated like feeling from the mint.
Nutty ending, not the sweet pistachio mentioned earlier, however a slightly salty bit from the cured meats part. Possibly an almond, has that leathery like feeling or could be a salted cashew nut, sweet yet salty.
Overall, an old school 1970's type of whisky, it's balanced, light, doesn't shine too much whereby one part is heavier than the other. It flows smoothly from start to end, easy to have as a dessert.