I have the feeling that the 20 years was too much, because he has a few false notes, as they were at Ben Nevis 1966 of Whiskey Broker (the forgotten barrels) were also found, but not so extreme. The nose promises a lot, but in the mouth it fails catastrophically. No wonder he was thrown so extremely cheaply on the market for 20 years.
Vanilla, glue, sweet corn, tannins, some solvents, dried banana slices, a touch of oak, caramel, light grapes, roasted aromas.
From the nose, I would speak of a high proportion of corn, barely seasoning the Rye.
In the first feeling watery, then spicy with a bitter aftertaste. From the high corn content, which one notices in the nose is in the taste not much to find, rather a rather bad Rye taste.
In the second sip not quite as weak-breasted, the corn is a little more through, light vanilla and caramel notes are noticeable. In the background again bitterness, like sourdough bread.
There remains a slightly bitter aftertaste and a hint of spice.