Great nose with fresh sourdough, some yeast, vanilla, malty sweetness, ripe pear, tingling lemonade. This probably from the rye finish neat pepper and earthy notes. Oak is barely there, alcohol is of course noticeable but not as intrusive as the 62.9 fear.
Diluted with water to just over 50%, the vanilla and lemon come out more and the thing gets really peppery - also some ethereal notes are added. Nose is and remains the strength of this whisky.
Surprisingly soft start with a lot of malt and vanilla but then comes the alcohol hammer. Will tingle and warm and the sourdoughs will come through again. Hope with water is more.
With water, the start is pleasant - typical malty with tidy lemon and pepper. Hardly any improvement in taste.
The long finish starts warm and alcoholic. Not bad alcoholic but even quite pleasant but in addition to the sweetness of alcohol, creamy vanilla pudding and some toffee and peppery oak behind there is little there, water tickles certainly a few more flavors out.
Ah here in the finish shows a significant change. The alcohol is still clear and warm but there are many more flavors. Malted coffee, lemon drops, pine needles, pepper and a lot of vanilla in the finish. Vanilla, sweet and peppery oak remain very long.