Lemon, pineapple, ginger, white pepper, paprika, pecan nuts, celery, wheatgrass, papaya skins, garlic skin, French bean, vanilla extract.
Not much goes on after that; it's quite a single profiled Convalmore. I cannot provide more as the bottle did not go lower than the shoulder during my time.
Drank in a (1) blender glass over 4 hours until it turns cloudy and musky. I also had a pour inside a (2) Glencairn and (3) in a Luigi bormioli glass. Very minute differences in profile as the high alcohol meant that there wasn't much of a cask influence. The distillate was very strong, giving off a vegetative feel alongside the trademark bitterness to the end. Until I open my bottle, these notes will stand before I can give a more balanced review from an oxidised bottle.