N: A toasted bourbon barley oiliness, pastry [“croissant”, BC], a lovely pepperiness, ginger too. Add water for a fruity juiciness,.. lemon meringue,… Japanese-y.? An hour later, more lemon – lemon sherbet – a touch of orris,.. gin-like,.. occasionally hammy.
T: Boy, that’s formidable strong peppery yet unctuous oily spirit, slightly salivating and coppery,… Japanese-y/Ben Nevis-y? Nah, drop that.
F: Like it’s just run off the still in some ways, but following up with some character detail brought by a 10 year maturation. After some cheek-puffing heat, it becomes rather more lemony later, adding to further suggestions of gin [but not].
C: Forceful yet likeable, like the Founder’s Reserve, this is much improved with water and time. The two make good sparring partners.