Still acquainting myself with this whisky. First impressions are that the smoke is spot on. The sherry is restrained, perhaps a little contrived. Caramel waifers , some coffee, ephemeral smoke ( when the paper on a Christmas cake starts to catch) logs drying by a wood burning stove just starting to toast and smoke. Toasted oak - perfect! There are some fruits - pear / apple , but difficult to find , the nose is dominated by bitter woods, damp floors, polish and a hot bitter top-note . You have to work around these to get to the better aspects.
Whilst undoubtedly challenging,due to bitterness - this particular profile with the caramel and subtle smoke is right in my zone.
One month later, really enjoying this whisky. Starts shy, first come the fruits, then a sherry / delicate smoke combo (smoke from re-charring or lightly peated?) Like a good Highland Park. Big wallop of over-browned Christmas cake - it’s subtle and rewards a little patience. Some glorious aged balsamic notes . Good dynamics - this is a ‘noser’ more than it’s a ‘taster’ - You can over sniff the whisky - but it ‘re-charges’ if you let it stand. I’d go higher than 87, but in the mouth and finish it lacks depth and refinement - hardly surprising given its age. Its profile is similar to a private cask Glenglassaugh (5yrs in a ‘sherry’ octave and lightly peated ‘Craig McAteer). Right up my alley!