The first question with the secret: Which still? There was a tip from the staff. Zanzibar would probably have depicted the Easter Elchies House on it. But: it is not only of secondary importance. That barrel is in the foreground.
Even the dark mahogany tone reveals: sherry board and color drinker alarm!
More like a modern sherry profile, but modern in a good way. High aroma density, but not one-dimensional. 90 points because, in contrast to many dark sherry bottlings of the recent past (SV), the distillate still shines through.
Undiluted in the nose, some alcohol was initially noticeable, but it was warped in 56.1%. Then the fireworks go off. Intense chocolate right at the front. Then come spices. Definitely a PX barrel. Maggi herb. Fondor. Then the fruits come. If you leave your nose in the glass and wait two or three breaths, the full fruit power unfolds. Preserved plums. Overripe dark grapes, berries, baked fruit.
The nose loses some strength with water, so I recommend that experienced maltheads smell them undiluted. The flavor profile remains the same, the seasoning is somewhat reduced, but canned pineapple is added. And orange, there we obviously have the distillate. Fits.
Undiluted the full seasoning on the 12! Already loaded with one barrel strength it works, but personally it is still a bit too much for me. Water helps! The aromas are strongly carried on the wort. Full chocolate (85% cocoa) power.
With 1ml water to 2cl (then approx. 53% vol.) It changes significantly. A previously unrecognizable sweetness spreads. The fruits join in. Chocolate cherries. Plus tannins in the dark chocolate. Spices only in the background, a hint of cinnamon and clove.
The fruits only come back undiluted in the finish. They are present in dilution beforehand, but intensify as the bitter notes fade away earlier. Chocolate, coffee and a few nuts flicker, then comes first orange, then the PX sherry with the plums. And they stay.
Very long and very cool