The first thing you notice here is when you compare the nose with similarly old Redbreast Single Casks from previous years: it is (at the beginning? That will show) much tart, crisp and leatherier. Dry wood, freshly tanned leather, sherry-pickled raisins. Full of pot still spices: curry, cardamom, nutmeg, marjoram, tarragon, a little aniseed. Dark, crumbly dry chocolate, a crème brûlée processed with a fairly hot flame. And since the creeping has now taken a long time, a few tropical fruits (passion fruit, mango, banana) are finally making their way to pay their respects.
Very creamy, very fat start, in which the pot still spices nutmeg, marjoram, cardamom, cinnamon and anise spread directly on the tongue without any culpable hesitation. A warm caramel candy, toffee, blackberries with a glaze of tart forest honey. If it dries out after a while, it provides beautiful accents of freshly felled oak, as well as leather and pipe tobacco aromas. Hazelnuts, walnuts, grated almonds.
A bitter herbal mixture supports the spices that are still floating around on the tongue, now reinforced by black pepper.
Long and now again, after the dry intermezzo on the tongue, creamy. The spices are fascinating because they are still as crystal clear as they can be identified and named in the nose. Blackberries and cherries as a fruity-sweet counterpart.