Color: dark gold with a crimson tint.
Body: dense, oily.
Nose: basically sweet with spicy motifs, slightly closed when the bottle is started, significant oxidation helps it open. First of all, we note coals, ash, sea salt, iodine, medical bandages, ammonia, black ground pepper, bay leaf, pickled ginger, smoked meat motifs, lemon zest, animal wool, a crust of white bread, a touch of dried mushrooms; the sweet features of hot milk chocolate, almonds, rum women stand out quite clearly; whisky is also rich in fruit and berry aromas such as dried apricots, prunes, berry berries, blueberries, black currants, pears, apple tobacco for hookah.
Taste: first, a little sweetness from honey, dried apricots and milk chocolate is replaced by the sourness of lemon peel, prunes and dairy products, then the total mass becomes oily-cream (vanilla manifests itself) and all this ends with a powerful smoky “artillery” of black ground pepper, charred on charcoal meat, peat, land, hazelnuts, walnut partitions; ink and sea salt are the backdrop.
Finish: medium, warming; pepper, prunes.
Bottom line: quite interesting whisky for aromatics, but lacks variety and density in taste and richness in aftertaste.