Though it says "Spanish oak casks" on the box, I'm not getting much sherry, only the oak spices. Performs rather like an all-bourbon maturation, and it's decidedly less sweet than the 15-year-old from the new range. I actually like it a bit better than the 15 y.o. because it's cleaner and more mineral / maritime.
A bit indistinct on the nose, not a lot of character for 16 years of age. Saline, sour, yeasty, mineral, slightly chalky. Salted lemon slices? Adding a drop of water activates the oak.
Much more substantial, with plenty of power for the ABV. Zesty and acidic start, very oily mouthfeel, so it's a curious combination of freshness and creaminess. Really gets going around the halfway mark, when the spices (from the Spanish oak?) kick in: freshly cut horseradish, ginger, and white pepper. Very lively. Gets increasingly salty, mineral and maritime as it goes on.
Water dials down the acidity and turns up the sweetness.
Chalk, wet sand and pebbles, lime and sea salt. Very clean.