N: Polystyrene, chocolate clay, plasticine, stamp glue, raisins-in-cellophane -  they were my initial notes for the first week after opening this bottle. 27 years in a hogshead. That's a long time in oak and it shows. Dry, really dry little raisin notes, mocha, raw chocolate and equally dry, sour, clay-like, oaked malt with a little more plasticine. Mint sauce with lime juice and heathery, sulphury tobacco, a little burned cardboard and bee pollen toffee. It's light yet dense overall, if you dig. Fab nose.
T: Savoury-sweet, again with those dry raisins coupled by a dry-sour maltiness - co-driven by the slower yet present oak. Moves towards a savoury>sour profile, the development interrupted by a little prickly<fizzy, (thai) spiciness. Some of this is the abv but adding water reveals this is equally inherent to the whisky also.
F: The first week of opening saw floury egg yolk, some crayon and more dry-aged malt. Final reflections see this Inchgower becoming sweeter into the latter stages with a touch of distillery-idiosyncratic -toffee, but finishing with a savoury sweet, dry, well oaked malt with more mocha and almond milk. Really long finish actually with that idiosyncratic Inchgower toffee=honey, dried heathers and some sweet tobacco under tones..
C: I really didn't appreciate this too much until the last few drams, the nose especially is where those 27years reap the most reward. It's not what I'd call harmonious in all the places (middle) but it certainly works in the main, constantly able to express its fine age. rather a mature treasure in the midst of so many young malts around in 2016. Occasionally found in auction rather cheaply.

Scores a B[-]