The taste then drops a little, everything looks "reduced".
It's a shame that it then "falls off" so I expect more impressions of the red wine from full maturation in a red wine barrel; where is the game between sweetness (malt) and acidity (red wine)? Unfortunately, it cannot maintain the indicated complexity in the nose in the taste, although a note of marzipan can still be perceived in the taste with quite a delay.
[81 - 78 = 'ok' whisky -> but do I need a whole bottle?] With a slight tendency to 82.
slight sweetness of honey and caramel, a little vanilla. Berry fruits - I tend towards strawberries, but there are also forest fruits / berries.
You think you can clearly see the influence of the red wine barrel.
In the background some spices (Italian herbal mixture) and (oak) seasoning - but everything is rather dull (can also be in the form of the day).
first a gentle start, then almost brutal and hot, peppery spice on the tongue - at first you think it would be 64% and not 46% - but then it levels off. Oak tannins, drought.
second sip: the tongue has got used to the sharpness, more spices and spices now come through, also a little more sweetness and the berry fruits are present, but not as clearly as in the nose.
Again, dryness, there is also a tart note, goes towards coffee / espresso-tart aroma for me.
Well, that's about it, that's all there is to it.
Slight marzipan note - interesting, it only develops with me on the third sip. Makes it more exciting again, but still somehow leaves me at a loss ...
maximum medium length; Oak tannins, dryness from red wine, tart note ... period.