The heather keeps coming out without appearing obtrusive.
I like it very much with water, as it becomes sweeter and transports more sherry flavors and exposes the nutty. Without water, it transports more wort and spreads further. It's pretty good with and without water - depending on what you feel like doing.
Is it a revelation? No!
Is it a must-have whisky? n ..... aja, n .... a
Is he good? oh yes, absolutely!
Anyone who likes HP should get at least one sample. Everyone has to decide for themselves whether it is enough for more.
[90 - 86 = extremely tasty -> get a second bottle, don't look at the prize]
Sherry notes through and through: brown sugar, rum-raisins, plum jam / prunes.
In the background there is a smoky note, including this typical sweetish HP heather note, but also a slightly ashy note with a charred wood.
The seasoning comes out more and more: ostensibly more cinnamon and a little less nutmeg.
At the back it becomes even more flowery
The almost 58% tickle the nose every now and then, but are in principle well integrated. Light menthol in the nose, which has a cooling effect.
With water: it opens even more, becomes spicier, more heather; the fruity notes take a back seat, but are still clearly noticeable.
It now even looks somewhat "dirtier", slightly acidic (the sweet plums now look a bit more immature and sour / fresher) comes into play - but that somehow all fits together.
spicy on the tongue, creamy-oily, dark chocolate turns into dark chocolate (but does not drift into bitterness). The tongue looks covered with oak spice; the alcohol is very well integrated.
He's getting drier. Sherry notes stick to the tongue (tap an Oloroso, as I like light nut aromas of walnuts and roasted hazelnuts).
With water: it looks softer, sweeter, more pleasing. Seasoning, heather, sherry flavors are also there.
Dark chocolate fades away next to the spice and tannins, stays on the tongue for a medium to long time.
The fruit flavors are fading.