I'm glad I gave it an extra day, because it was much better on the second tasting.
I'm still missing the dark fruit that I would have expected to be there, but I've picking up a little more nuance everywhere apart from the nose.
The honey in the approach is accompanied by a butteriness that I'm sure wasn't there before and the grains seem better integrated.
The finish brought back the stone fruits from the nose which was completely absent from day 1 and the wood, which is still quite dry, is now much less bitter. Not surprising as again, the bitterness in the double oak receded overnight as well.
It's quite interesting. This is apparently an older grain whisky, with a younger malt and I have to say, the malt is definitely taking a back seat.
I also wouldn't have clocked this as a port finish on a blind tasting unless I was really focussed on that dry and tannic finish that might just have a bit of black grape skin about it, especially since the whisky I had directly before this (the Mosgaard aged in a reassembled cask of ruby and tawny port) wore those dark fruits so prominently.
I'll definitely be keeping an eye on Clonakilty
Ripe apricot and stone fruits. Candied almonds, sweet, perfumed oak, breakfast cereal, pineapple gummy bears.
Very light honey, then prickly and peppery oak spice, then back to sweet and grainy
dwindling white pepper, stone fruit conserve, cinnamon and nutmeg drying wood.