Molt came out interesting, but unbalanced in taste / aroma, slightly overdone, in my opinion, it was necessary to be simpler. Too many things have been decided to connect, and, I must say, in terms of saturation and density, for 40% the result is impressive, it's a pity that did not work out in general.
Calm, restrained, raw wood, wine-lacquer shades, which is not surprising, given the variety of barrels; sherry still prevails - prunes, stain, mushrooms, although both the port and Madeira can be identified without difficulty; a lot of raisins, varnish, leather goods, pipe tobacco; in general, the barrels are more likely to interfere with each other than to form a single picture - too much of everything.
Also, some imbalance - a separate layer of oak base - a bit of harsh, bitter and many wine shades not forming into a whole - and porto and Madeira and sherry alternately arise and disappear in the foreground.
Warming, oak-lacquer, wine tones are pushed into the background, sherry again takes its own - burnt crackers, leavened wort, a bit velvet beer bitterness, we can say that the finish was the most harmonious and cohesive.
I remembered this as very complex, smooth and elegant whisky.
Had a glas at a pub in Nairn a few years ago, and it was just as good. Tasted it again just recently at an international ferry with a friend whom I shared my original bottle, and we both found it bland and uninteresting.
It might be that we took things in the wrong order, as we had 3 Ardbeg Uigdail first.
The King Alexander III. is an unlikely complex Single Malt, which is particularly due to the elaborate finishing in different barrel types. In addition to former bourbon barrels, the King Alexander III is also stored in the Matusalem Oloroso sherry wood barrel, in Madeira and Marsala barrels, in Port Pipes and in Cabernet Sauvignon Barrique. Each barrel gives the whisky its very own flavors and makes the King Alexander III so unique. An incredible, complex palate spectacle awaits you while you enjoy it.
fine notes of almonds, wild fruits plums, caramel and dark beet syrup
Strong sherry notes, with fruity notes of fresh berries and plums, vanilla and toffee
voluminous and elegant, peppered with red wine, peppery oak aroma