Without any spoilers: this is a cask-driven whisky, probably Amontillado sherry. It is a fairly nutty/earthy, caramel and toffee driven whisky. Not so much influence of the spirit. I see that Whiskybase put in its online shop that this was matured in a bourbon cask, but when tasting it I can't imagine that this would be the case.
Don't expect a full-on sweet cooked fruit and leathery whisky on the other hand. It has some spices on the palate that lead to a warming, mildly drying finale.
Too bad that the distillery character is not so present anymore? That's up to your taste. My answer: maybe yes, but the whisky is a nice dram for the rainy autumn days. Just be sure to let it breathe for a while, or you will have a total other experience to put it mildly.
Make sure you let this breathe for a while. After pouring, it's like caramel confectionery and vomit.
Later, the vinous nose is obvious, with the nutty influence of Amontillado or Oloroso sherry. I guess it's amontillado as there is a yeasty (flor?) smell too. There is caramel, peanut (Snickers?), tobacco leaf, wet hay, orange zest and baked apple. The fruity, waxy spirit has been subdued, there is only a hint of polish to be detected.
It's full-bodied, quite coating from the ABV, giving a semi-sweet associated kick. With water, this kick is reduced somewhat which makes it easier to taste. This gives way to the sherry-led, nutty but caramellised profile to get through again. Nuts and toffee galore. Leaf, coffee grounds, a bit of wax and orange blossom. Towards the finale, a mild and sweet spice mix comes in.
The finish is medium in length, slightly tannic but within the boundaries of the pleasant. The spices come to the fore. Further: gingerbread, coffee grounds, creme brulee, toffee, peanuts and a bit of leather.