Ben Nevis uses (or has used) different yeasting regimes and this has led to deffering distillates. Some of them can be described as authentic in the sense that they are still a bit yeasty (some may call it funky).
This whisky is an example of this distillate. It has some yeasty, buttery, malty and almost animal like characteristics. On the other side, there is a creamy and fruity layer which brings balance.
All in all, it's a good whisky but it lacks intensidy/body to get my label of being outstanding.
Initially it's rather yeasty, buttery and sour, reminiscent of yogurt, butter and dough. Later, this develops slowly into toffee but it has a dusty and darker side too, on burlap and ginger root.
Next, there is freshness of lemon drops, apricot, menthol and a creamy layer of vanilla.
Quite assertive in the mouth: almost hot and I have added water. It's medium-bodied (in terms of "thickness") and on the fresh/sour side. The yeasty side is not that prominent (but still there), leaving room for grass, menthol, lemon, grape pip, yogurt and lychee (esters).
Quite short, and rather oaky on crystallised ginger, grape pip. Next to that, bitter lemon, rose hip, again lychee, and a return of the malty/dusty character with hemp cloth and cereal.