First come creamy vanilla notes with crème brûlée, but then there is also a sour note with sour plum juice that is slightly tipping. Might go in the direction of butyric acid and isn't really pretty.
The whisky has a sweet base note, which is, however, masked by sharp alcohol. With a little water, the whisky becomes softer and creamier. Despite this, the alcohol remains as a sharp background. However, a vanilla aroma develops rather than a sherry aroma with ripe, dry fruits. Here, too, it is the plum must that adds to the sweet base note. The buttery, slightly cheesy tone is still there though.
There's a slight mustiness coming out of the back, which isn't bad but suggests that Hogshead might not have been the freshest.
This will not be a favorite whisky either, which may be due to the basic distillate, but which the aging could not add any convincing character to either. The slight butyric acid bothers me. Not a bad whisky, but not really convincing either. Tomintoul is a working horse from Angus Dundee, has a relatively short fermentation. So far, the whiskys from the distillery have not convinced me.