I nearly purchased this a few months after its release but never pulled the trigger, now 13 years later I realise I made a big mistake.
One for sherry heads but the spice and peat give it wider appeal.
Look its a dark whisky and heavily sherried so lets get that out of the way.
It smells like blueberry mixed with a little liquorice at first, burnt brown sugar, dark treacle toffee and over cooked pastry that has gone crispy but not quite burned in the oven.
There is also a meaty note in the mix which reminds me of the 16 year OB Flora & Fauna bottling, you know the gritty one?
Anyway I liked that Mortlach and this meaty smells is like mincemeat and gravy but this could be a little sulphur I am getting as the more I smell it, yes burnt matches so that is not a good sign for me.
Very rich, very spicy, plenty of peat and thankfully sulphur down to a minimum but a little water may change this?
Rich dark fruits, black currant and then some dark overripe plum skins mixed with a little date, dark soy sauce and some mulled wine spice (but stronger).
The peat and sherry mix really well here and the balance on show is also good.
Long, warming , sweet and spicy, very nice
On the nose there is more of everything in equal proportion.
Water has released more spice and peat and the fruit is increasing , stewed dark fruits of varying descriptions and the finish is just as impressive.