But it's hard to get right. Neat the ABV may be a little too much, but adding water somehow reduces the perception of what I actually liked the most.
It's a sherry monster nose alright.
Not as "in your face" and damp woody as many of the later A'bunadh's at the same strenght.
A bit more refined, and even at no more than eleven it smells more mature (take that, Aberlour).
It's even more red berry dominated rather than red fruit.
If you don't go too deep into the glas there's a zesty currant note, both black and red, and the wood is rather soft and delicate.
Milk chocolate and coffee beans.
I added quite a bit of water and it turns everything down a couple of notches, accentuating the lighter chocolate notes.
This is totally driven by the wood, the sherry notes have to take the back seat. Nothing wrong about that, it's a very nice polished dark hardwood.
Very strong espresso, old dry crumbly leather.
For 61,3% it is surprisingly easy drinkable without excessive spice.
With water it's less wood and more chocolate espresso.
Somehow I also feel it gets more spicy.
Again it's this good quality wood that is first over the finish line. I imagine it is the taste I would be left with after chewing through a Chippendale dresser.
As with the body there is no issue with hot spices, although at this strength it is giving the throat a good warming.
Water softens most of the flavours, the Chippendale has been sent off to auction, there's only a trace of the polish left. As with the body, even though the ABV is reduced there is a peppery hot spice emerging.