Sounds like a wild barrel hodgepodge at first ...
... and still smells "typically German" after pouring. A pungent, unattractive grain note, rather moist grain in the stable.
The color does not allow any conclusion that the smell is so dominated by raw materials.
I really have to look for notes from the barrel, then a bit of berry comes to light, strawberry and red currant. A little vanilla.
Water does not help, it remains stable and grainy.
It's a bit better in the mouth that it doesn't taste so grainy, but it's very restless. The aromas flash and there is no real harmony. A bit of cherry, a bit of berry, there is some fresh wood (chew on the stick from the popsicle). The whole thing is also a bit hot, the alcohol could be better integrated for my taste.
With water, an unnatural sweetness comes to the fore, cherry candy.
Medium-long, chemically sweet, with bitter notes, grain, bitter almond.
To say that doesn't suit my taste is a little too positive. I don't like that at all.
But what I find quite interesting: I have to take my hat off here. Keeping the raw material notes so precise over 10 years of maturation is certainly not easy either, the cut must really be designed for the concentration of these notes, I suspect. The craftsmanship is certainly very good, even if the result is not for me