Yep, this is high-proof wine in a whisky bottle. Strong flavours and impressions but all originate from the Marsala finish, the Glenallachie completely drowned in the wine (if it owned any flavours at all before the finish, maybe this was a dead cask?). A dram that is not needed in the single malt whisky category, go and sell it as a cocktail...
The colour is very dark for a 10-years old wine-finished dram which promises rather a wine than a whisky. And that is exactly what the nose delivers, I guess a high-proof Marsala wine will smell this way. Where is the whisky? Was there any whisky at all? If so it is completely killed by the wine flavours. Do not get me wrong, I like this smell (the same way I like the nose of good wines) but not when I am in the mood of tasting a single malt whisky...
The taste is full of sour-sweet winey flavours with punchy alcohols and I wonder if I can create the same result when blending a bottle of Marsala wine with high-proof industrial alcohol. After some chewing bitter wooden notes are released, at least - but where is the malt? Again, was there any malt at all? This certainly is not whisky (according to my taste buds) but it is drinkable, no doubt.
The wine arrives neither warming nor coating on the palate, actually the mouthfeel is close to non-existent. The finish is short and adds no new impressions but a minor drying feeling (cold copper) towards the end. Water is not needed as it just flattens everything but releases drying-astringent bitter wooden notes.