My notes don't really do it justice, because I had little time with it and it's very complex and hard to pick apart. The whole's very enjoyable and quite atypical. No aggressivity at all but you better like Ledaig's profile if you want to get into this one. Seem to be the only one here to have found it more salty/metallic instead of sweet, so take that with a grain of salt (god that pun, sorry). Well anyway, we all agree on the fact that it's no difficult whisky.
Complex and intricate, it's hard to pick individuals notes apart, the whole is very well melted together. It's slightly soapy but in a good way, think of this typical greasy-metallic duo of Ledaig. The sherry's not intrusive, it just adds a spicy and sulfury - not overy so ! - meaty layer to the whole.
Ah yep, that's just very nice indeed. Typical garlic-like notes of Ledaig, smelly old coins, unmistakable meaty notes indeed, paprika. You gotta love this kind of profile but if you do, well ... Spicy olive oil like you find in some pizza places. Very oily texture. There's quite a lot of sulfur in this but it's not something per se, rather coming from the sum of the distillate and the cask, and as such, it's very good.
Oily, salty, metallic, greasy, meaty ... you got it. Sesame oil, herbs bread.