Good standard whisky, but a few more sherry notes in the taste would have been good.
He gives the impression that mainly ex-bourbon barrels were used and not quite as many sherry barrels.
Somehow I don't get anything from the port.
With a follow-up test I now come to 84/100; before that 82/100.
[85 - 81 = delicious -> get a second bottle if price is within the range]
At first there was an alcoholic tinge in the nose, but it went away after a while.
slightly floral and herbal / spicy notes together with light fruity aromas of apricot, red apple, juicy and sweet pear.
Every now and then hints of a greenish banana, which gives the malt a sour touch.
With a little air, darker (sherry) notes come to the fore, which also brings some nut (towards fresh hazelnut) with it.
The herbaceous-spicy (oak) note dominates for me,
Over time, it turns into a freshly cut grass note that looks slightly musty (leave the grass covered under a plastic tarpaulin).
[Follow-up test: I have now managed to get sweet peach very clearly; it seems fruity to me]
Quite a gentle start, spice builds up, but remains elegant. It immediately becomes creamy and oily on the tongue and spicy aromas (black pepper and nutmeg).
The fruit aromas are initially suppressed by this flavor.
In the second sip, the fruity notes come out a little better, but the spice still predominates.
A little malt and very light nuttiness (macadamia).
With the third sip, the light-fruity aromas are good. But accompanied by a tingling and slightly peppery flavor.
[Post-test: Notes remain largely the same; it seems a bit peppery and spicy than the first test (daily form); I also got some vanilla flavors]
the malty character remains stuck to the tongue together with the wort for a while. The spice also brings back the herbal aroma.
It is getting drier in the mouth.