Overall, the whisky is extremely balanced in terms of its aromas - from the nose to the palate to the finish.
The nose promises a deep and complex malt that offers an interplay of fresh fruitiness, dustiness and waxy notes; there is also a slight maltiness and impressions of cereals.
A drop of water doesn't change the whisky, but it opens it up and emphasizes its aromas. As deep as the nose is, it is as fine.
The fruit notes are characterized by crisp, ripe apples - perhaps Braeburn.
The Craigellachie glides elegantly onto the tongue and immediately shows its pleasant and aromatic presence - characterized by slightly sour notes reminiscent of an almost unsweetened applesauce. In addition, malt notes spread over the entire tongue and a balanced oak wood note shows its presence.
With every sip, the malt becomes "fatter" and more voluminous, so that it fills the entire mouth. With continued enjoyment, the Craigellachie becomes increasingly waxy in its texture and a slight sweetness of acacia honey underlines the superficially tart notes. Zerdernholz is now also opening up.
The finish is long-lasting and subtly acidic with hints of mocha notes. The dusty note that has already appeared in the nose and the associations with apples persist - primarily on the entire tongue.