On the first glass I had as I opened a fresh bottle, my thoughts were, oof an incredibly spicy and light flavour profile. It was rather closed even after hours of airing in the glass. 3 days later and its just awesome. A bourbon cask Kilchoman can definitely age well, look forward to future releases of higher age. Initially though of a 'bright' and 'light' dram but after a few days of airing, its a heavy hitter.
Vanilla, yeast and freshly steamed Chinese 'mantao' buns. Milk deepfried with brown sugar then tossed into peanut chunks. It has a very deep note of dough, I highly agree with Archer, yeast and flour rising slowly giving off that rather sultry fermented essence emanating from deep within. The smoke is very intense, it reminds me of a basic Ardbeg 10; not so in your face, but still I believe, that this is one of the smokiest Kilchoman bottlings I've ever drank.
Citrus, lemon zest and carbonated limoncello. Light mixture of cinnamon powder and white pepper over coffee.
Smoky burst of lemon and ginger, sweet thereafter. Apricots yes, Green granny smith apples, lychee, un-ripen rock melon. Herbal mixture of liquorice, garlic, ginger, spring onion, fennel seeds, cumin and numerous other spices which I can't identify. Its like walking through a spice market.
Toward the closing of the palate onward to the finishing, salted milk chocolate and seaweed is very prominent. Sea salty, brine waters, boiled prawn shells.
Long, spicy , peppery and definitely peaty. The salty experience is strong and is the first thing that comes to mind - Saline to the mouthfeel. Sweet and slightly bitter, just a tad bit of vegetative bitterness like bitter gourd, or the tannins from a young wine.
Perhaps it might bring more surprises over time as it develops. As for now, 90 points is fair game. All well balanced, whereby, it flows it one straight line and complements each other from start to finish.