Pure at 56.1 revs, very fruity with hints of cinnamon, clove, caramel and orange peel.
He can handle water, he puts away 2 pipettes and opens his money box. The cinnamon impression is reinforced. There is some gravy and black currants in the corner. And somewhere someone has a tasty cheese lying on the heater.
Without water he teases a little. The taste buds are slightly numb. You can feel the creaminess, or you should write buttery. A bit bitter it comes in the development but not disturbing.
With water it unfolds its wings. There's the sherry barrel. I would type Oloroso. Apricots, peaches, overripe. Some burnt caramel, toast, with nutty hints. Oily, almost buttery.
The first finish is espresso with a pinch of sugar and hints of cinnamon.
With water, the finish becomes a little flatter without losing much. The espresso is withdrawing from the Italian corner to the Nespresso zone, but still at a strength of 12, for the experts.
I would have liked to give the malt 2-3 points more, but there is a disturbing component in it that I cannot define in more detail. Maybe this is Blair Athol Style, I don't know the distillery well enough to say that. All in all a beautiful malt that the Pirmasens brought out there.