Malty, floral, and fruity, with the tart citrus of many an entry-level 12-year-old. Some pineapple and coconut speak of the ex-bourbon-matured components. Beneath that, some well-aged wood notes with slight spices and a whiff of sherry. This feels light, but in true Highland fashion, it simultaneously signals that there will also be a substantial, robust aspect to the experience. The nose becomes less fresh and instead more rounded and deeper / darker after the first sip(s).
Vanilla and florals appear first. Fresh without becoming fizzy. Then it's the fruits' turn, and, as it begins to go down, creamy caramel and a tinge of wood enter the equation. In other words, it transitions from bright and fresh to settled and refined. Very impressive development for its age. A whisky that immediately convinces you that it is the product of careful maturation and sound wood management; you get the sense that no one has cut any corners here.
Fruit and oak, oak and fruit. Ends with still discernible citric bite and restrained tanninicity. After a minute, a welcome sense of coffee appears and remains for quite a while. Medium to long finish, especially if you take the age into account. An elegant affair throughout.
it needs some time to breathe and you will get a very good whisky (may 2017)
(neat) burnt sugar, maple syrup, plum jam, strawberry jam, some quality sherry cask maturation nose. Very soft and subtle yet complex nose(water) much sweater with water added, light saltiness appears, honey, dates
(neat) semi-sweet taste, dark dried fruits, dark chocolate, clove, touch of ginger, very inviting taste (water) fresh ginger, oak spices, sugar, vanilla, bitter-sweet taste