However this one is much more manageable, compared to say, younger Bruichladdich wine casks at similar ABVs. I'm assuming this is due to the former liquor in the cask, in this case Bourbon, having a much higher ABV that helps manage the cask into submission. At least that's what I theorized coming into it, and also got out of it.
Still, I do not particularly prefer this style of malts, even though this is okay for me.
Oaky, Bourbon-y, vanilla, custard cream, some peaches, alcohol
Peaches, bananas, vanilla, apple jam, some grapefruits, milk-like texture, some alcohol
Toasty, slightly burnt caramel, oak & oak spices, average in length