In the nose and on the tongue it is already very mature and balanced. The (assumed) longer ripening time is noticeable. In the finish he is still recommended in French - but that will most likely be weaned off him.
Unlike its predecessors, which also included Oloroso or PX barrels in addition to bourbon barrels, this third release is now the result of a combination of bourbon and port barrels. The Master Distiller Graham Coull, who has been in office since October 2019, formerly Distillery Manager and Master Distiller at Glen Moray, will not have contributed to this. But if I could express a wish to him, it was not to leave the port barrels unused in a corner of the warehouse during the next release ...
From the beginning a very tasty spice-fruit mix that pushes your nose here. No young, resinous notes, no pear schnapps, just raspberries, strawberries, well-sweetened quince jelly. In addition, pot still spices, which manifest themselves as marjoram, chervil, tarragon and turmeric. Raspberry-Hubba-Bubba every now and then - the port barrels? Marzipan, wildflower honey, vanilla bean, cocoa.
Soft and velvety on the tongue, but with a good dose of spices, which shows up next to the berry fruits (raspberries, blueberries, strawberries) on the palate on first contact. Spice not quite as differentiated as in the nose, it shows nevertheless a fine balance between fruit and spice notes, is sweet and spicy at the same time. Hazelnut chocolate (towards Ferrero Rocher), marzipan, malt candy, toffee.
He would be happy to stay a little longer - alone, it pulls him away. Still creamy, raspberry jam and vanilla, only mildly spicy.