I miss this "wafting" of the aromas on the palate a little, and the finish is pleasant, but I miss a little variation here.
We recommend adding water if the acid in the nose is too unpleasant. Otherwise the dram becomes "more accessible" with a little water, but imho you deprive yourself of the (the fruit sweetness) opposing "extremes" in the nose.
Slightly scented, sweet and sour. Pineapple, kumquats, papaya, physalis, cold vinegar stock with apple, juniper and mustard seeds (WTF ?!), light grapes, fresh dill, basil and carrot greens. The fruity-sweet and sour-herbaceous notes have a beautiful swirling interplay, in between a hint of vanilla and dry wood flashes
With a little water the overall impression is more fruity and sweet; the fruit aroma shifts towards passion fruit and red gooseberries, on the other "extremes" the sour notes clearly recede (but remain recognizable) in favor of the herbs, whose impression is intensified. The vanilla is now carried by an almost buttery aroma structure and thus also comes out more clearly
The dram starts fresh, fruity and sweet with juicy apple, peach and nectarine, honey and rose water, before a broad note of pepper fills the tongue. The pepper then turns into dry wood flavor and notes of hay flowers. The fruit sweetness fades into the background the longer I chew the dram. Pleasant texture on the palate
With a little water, the whisky becomes a bit fruity and sweeter on the palate, but the "basic structure" does not change noticeably (unlike in the nose)
Initially fruity-sweet (apple, peach), the long finish falls increasingly dry, astringent. After a short time, the fruit is completely gone, dry wood, hay flowers and meadow herbs dominate, but do not become unpleasant, because a certain honey sweetness provides a (necessary!) Balance
With water there is a subtle peppery note in the finish, which holds its own against the dry, tart notes