Colour: ‘Classic’ [as French Buba Frik would say] – i.e. light gold.
N: ‘Classic’ whisky on the nose too. That is, a nicely weighted oily, honeyed, husky=grassy clean yet rugged/wholesome malt with some raisins, a mixed fruit collection between fresh & dried, dry sweet honeyed sour citrus, something of a motorcycle mechanics yard and old plastic-y treated leathers. Backing up the barley sugar is a keen yeasty zestiness also. The more I nose, the more I receive. A rather fine spectrum of flavours. Later: sweet grape juice-infused whipped light vanilla ice cream.
T: Toasted oily dry barley malt to taste with some middle-of-the-palate sour putty-like peppery prickles throughout. Briefly, it becomes rather Irish [putty and dry tropical fruits] before shooting away into the finish. I suggest experimenting with various dilution to bring differing results that affect the array of fruits and fruit styles on offer from fresh, dry > medicinal and < confectionary. it’s not the easiest of pleasers and you gotta like your sourness. If sourness is a problem to you, add less water. Either way, it’s hard to drown. Varied and colourful results ensue with varied journey lengths, mouthfeel, and sweet-sour differentials as well as descriptors.
F: Sour lemon > grapefruit alongside what’s gone before, and an ever so slight green-fresh note in the form of eucalyptus leaves which comes out of the pepperiness. Furthermore, there’s [more] dry-fruity dry-sour citrus pith before a more subtle sweeter conclusion on barley sugar and light toffee. However that sour lingers with a faint and occasional medicinal soapy note from time to time.
C: Decent whisky for drinking, plain and simple.