Why is it possible to whisky in the UK to approx. To sell 70 euros or as you can see in Italy for at least 89 euros.
Only once again in Germany are you trying to rip off German customers.
Hopefully certain retailers will stay in the bottle, but unfortunately that won't happen.
And for the money, the whisky is not worth it.

After deleting the previous comments:

I can not understand the prices called German dealers of 120 EUR + x - explanations are welcome.

The German importer / wholesaler wants 100 EUR, ok. What is the difference between him and the Dutch / Belgian wholesaler, who would like to pay around EUR 80 for a retail price of EUR 90?

My consequence at 120:
Wonder, shake your head and move on.

Regarding price, every whisky importer has his own policy. I know in Germany retailers had to purchase a combo deal with 1 x Longrow peated with each Longrow 13. And when you buying price is € 129 (for the combo) you cannot retail at € 85-89 as the regular Longrow peated is just worth around € 40. So don’t blame the German retailers, blame the German importer....

I could try it now. I don't understand why the whisky in Germany should cost between € 100 and € 140 (at most shops), although it was sold in Scotland for around € 65.

A few shops in Germany have called "normal" prices up to € 75 or € 85. I would also buy a whole bottle for that, because it would be worth the taste to me. Everything about it is not worth it and there is something better / comparable for the money.

Once again, a wine barrel spoiled the molt.
Aroma: smoked dried dates and raisins, pastries with butter cream, light wine sourness
Taste: sour, with grassy bitterness ...
Finish: long but sour
85

"The whisky spent 10 years in Bourbon and Sherry casks before spending the next 3 years in Cabernet Sauvignon barrels - sourced from Mont Gras’ Intriga Estate in Alto Maipo, at the foot of the Andes in Chile."

Extraordinary colour, rather like a rosé wine. Only subtle smokiness in the nose. Maritime flavours with fruits. Taste starts with smoke and dry bitterness, fruity aromas follow. Reminding of wine gum. Finish with oaky bitterness and some faint saltyness.
Adding water helps to allow those brackish Campbeltown aromas (which I personally like and often miss these days) to show.
Despite the collectible hype this malt is worth a try.

Another knockout. This is packed with smoky blood-orange bacon goodness from end to end. The play between the musty peat and zingy fruit is very exciting. The texture is nice and oily as well. Don’t be dissuaded by this being a cab sav finish rather than a full maturation: there’s plenty of strong wine notes to go around. I’m not sure the dram would be any better with a full maturation rather than the 3-year finish. Did I mention that I love blood oranges?

Nose: Loads of Longrow goodness, not completely swamped by the red wine. Malted barley, with familiar notes of sesame seeds and musty, earthy smoke. Some heavy savoury notes of braised beef and mulch. Blood orange, cherries, cassis, wine gums, raisins, and baked apples. Some cinnamon and star anise. Some very fragrant vanilla.

Palate: Thick, oily texture. A big blast of zingy blood orange and wine gums up front. There’s plenty of salty and savoury, with loads of caramelized mushrooms, bacon, toasted nuts, and coconut. Dark thick wine notes as well. Pardon my French, but it’s something like a coq au vin sauce. The heavy industrial peat in the middle is tempered by fruity sweetness and acidity: maybe some mulled wine or apple cider. Woody spice on the development: wine tannins, dark-roasted malt, cinnamon, licorice, and overbrewed English Breakfast.

Finish: Musty and savoury, with more dark sweetness and a zing of acidity. Loads of blood orange, some grapefruit, raisins, and a hint of crystallized pineapple. More black tea, crusty sourdough, apple cider, and licorice. Some salty bacon. Chestnut?