nose
Spicy, with oriental spices. That's how I know Glen Moray - but then there is also a big sweetness - syrup, marble cake and a lot of dark forest honey. Yummy! Chocolate cake, still warm and with a liquid core. Perfectly integrated alcohol and interesting complexity with the aromas that play here between spicy and sweet. Caramel fudge, dried plums and some cinnamon. The sweetness tends to increase over time and then shows some red wine with tannins and tart aromas.

taste
Tart and spicy than the nose, with the oriental spices and a little oak - slightly bitter. Well integrated alcohol, but no longer perfect - slight heat and a little pepper on the tongue. I hardly find any sweets anymore. Herbs and Ricola sweets - now there is also some spicy honey sweetness. Interesting! Menthol and mint, with spicy, sweet cough drops. Again some cinnamon and new leather and cigar scent.

Exit
Long, and like if you had sucked a Ricola bonbon - sweet but also herbal-minty with menthol and mountain herbs. Lingers in the mouth for a long time, with liquorice and Jägermeister.
only slightly sweet, especially tart and spicy.

Conclusion
Interesting malt, which I like best on the nose. Delicious and complex, there is something to discover here, but the Ricola note is a little too strong for me.
N-89, T-87, F-85 for unbalanced 87 points

Great old-matured malt with a clear wine barrel influence, but without completely overpowering the basic character. Much better than the old port finishes but still very marginal in price. The alcohol is perfectly integrated and that is really something for the relaxed evening when you feel like an Italian-inspired dessert. But as described below, you should bring some time and affection with you.

be careful with water
quite OK but too expensive

Wood notes on the nose, some caramel and marzipan. Unfortunately, time in the glass had no other positive effect on me.
Today 2nd dram ... and a herbal tea shines towards me, what a change. 2 points less