N: Close, intense flavours - sandalwood, incense, dried oranges, [dried fruit in general], tarmac, fresh limes, freshly mown grass thats then dried in the baking sun. That lovely floury grain shown in the AnCnoc 16 has matured with the wood to be more something very special indeed. Bananary-pineapple, floral honey notes [lots of notes, honeysuckle in particular]and massive caramel. reminds me of balblair '89
T: OK, thats different - Everything that the 16 had to offer has evened out, flattened out even. Its a mild honey caramel [floury, but perfectly fluffy and honeyed now] waffle with mild wood and salty tannins to follow. Cinnamon wood and grassy earth with some faint aniseed [detection of sulphur, or is it turmeric?]
F: That salt honey caramel continues its determined course to a long drying conclusion. This is a whisky flat-liner, and a very charming one
C: Really yummy, but nothing spectacular or unexpected and with experience of other AnCnoc's, exactly what you'd expect from a 35yo AnCnoc - a seasoned pro. It is REALLY good, and it makes the 16yo taste like a new spirit. Its done well with age, becoming assured and tempered, the wood taming that sickly sweetness of the 16. However for £200+ a bottle, despite being [quote], 'fairly priced', i could get 3x Balblair '89's for the same dosh. Furthermore, the 22yo is the best of the range in my opinion so i'd be buying that instead.
Scores a B