...what is a shame given such nice drams like this (drinking single malt is for pleasure, not to get drunk). It offers a delicious old-style sherried whisky with a herbal profile and a slightly bitter finish. But some drops of water do miraculous things and push the bitterness away.
The colour is russetmuscat and the nose offers a bold old-style sherry profile with a herbal spike (so the cask was made out of European oak). The fat Dailuaine malt manages to hold its head up high despite the impressive sherry aromas and contributes fine barley sugars and floral notes to the mix. The wood is strong but does not dominate. Let it breathe for some minutes, this dram demands some patience until it enfolds its full beauty.
The taste is a fine combo of sweet barley sugary and sour winey flavours in a balanced setting. All the delicious sherry notes are in there (oranges, plums, raisins, nuts and more) and together with the sugars they create a tasty dark chocolate impression. The woods are stronger here and turn it increasingly bitter in later layers, so the first ones are the best.
The initial mouthfeel is a little hot and not really coating with a bitter-drying touch (heavy tannins at work). The finish is long and now the bitter wooden notes take control of my taste buds, unfortunately this happens quite often with such long matured heavily sherried drams. But at least they add some spices too which soothe the pain. Water releases leathery and earthy aromas in the nose and turns the taste more approachable because it contains the bitterness somewhat. But be cautious not to add too much of it because the dram flattens quickly, I like it best at around 50% abv.