Really cool! Who asks about alcohol here: This is one of those where the alcohol cannot be smelled / tasted / felt at all and apparently 100% of this is converted into taste ^ _ ^ Maybe a bit too spicy for my taste. Sure, it doesn't all have to be "Macallen" or "Glendronach", but the longer you sip "Minischlücke", the more peppery it gets in the mouth. Still just great part.
In the end, it's not enough for me to raise it to four stars (on my very strict scale for me). Didn't try the 21 year old until not too long ago ... it's even more my taste.
Undiluted: First and foremost, of course, and permanently massive sherry. The dry plum and raisin, only slightly sweet variation (not the one with a fresh cherry aroma). Slightly citrus fruits in the background, preferably oranges / mandarins. Some aromatic spices with a bit of pepper, but also strong / intensely spicy notes such as cloves and cardamom.
Diluted to approx. 45%: similar behavior to comparable whiskys. The spice note comes across more clearly and the fruity aromas are somewhat inhibited.
Diluted to approx. 45%: distinctly spicy (and not very fruity at first) compared to "similar" whiskys. Only with the second sip are the fruit aromas really activated again. But that doesn't mean that the spiciness will decrease, on the contrary.
Diluted to approx. 45%: spiciness on the tip of the tongue and subtle fruitiness with a little bit of sweetness on the palate.