Can you even call these active casks anymore? According to Davin de Kergommeaux (malt maniac) up to 5.5% of wine can be added to a scotch simply by using wet barrels. I’m not against this, but it’s good to know the facts.
It is sulphured. Not as bad as I expected actually. The sulphur is in gunpowder and matchstick form. A few people have mentioned this could be Port Charlotte, and to me at least I do not think so. I think that’s the sulfur playing tricks. Now that that’s out of the way, it’s a dry and earthy sherry. Big dry leather notes that come across smoky, dark cherries, tobacco, cocoa powder, forest floor, some bruichladdich minerality peeking through. Sh-sh-sh-sh-sherry bomb! Hey if you want a big dry, earthy sherry bomb and aren’t averse to sulfur, go for it. Not my preferred style, which is why my score is lower.