Notes from a blind tasting.
So the fact that it is under 55% amazes me a bit, I would have seen it in 58-61%. For Glenburgie, however, it is quite typical, so that fits and it tastes according to the age, 10-13 I had estimated.
Very dense nose, a little sweat and a whole bucket of sherry fruits, soaked in schnapps, with mixed pickles, spicy, then cream caramel comes. After an extended period of time, barrel acid is initially on the glass, including the predominantly spicy sherry notes. However, the nose is now noticeably less dense. Delicate pears and delicate caramel notes manifest themselves as central elements. Heat reactivates the sherry notes again, but it is now out of balance, herbs are added, menthol, strange chemical notes, then dried fruit again and everything jumps back and forth wildly. After the first sip, the nose looks much denser and clearly sherry, with a focus on dried fruit and cream caramel.
Very sweet and creamy in the mouth, in addition very, very strong, fruit pickled in honey with a light touch of lemon and also a good pinch of salt and a little menthol, which is more clearly accompanied by espresso. The appearance in the mouth is very harmonious and powerful.
The finish is medium long, still creamy with a rich warmth throughout the chest. Otherwise menthol dominates first, then it becomes sweeter again. A starch-like sweetness occupies the mouth for a long time. The second sip, especially the menthol, lasts significantly longer and is now accompanied by a light, very pleasant acidity, which also gives the feeling of candied fruit, pineapple and papaya in the finish. In the end, the starch sugar again, but this time accompanied by wood.