Instead, just a beautifully made, own and for the otherwise previously tried by me fruity ex-bourbon cask dominated bottlings of this distillery refreshing other whisky. It is very exciting to be able to taste the distilling character of such an old whisky and it succeeds.
Of course, the whisky has a certain, slightly acidic impact, a slightly woody, slightly spicy character, but all this is just very finely chiselled and it is so well-balanced that it is pleasant and even makes the appeal. You can also recognize this bottling as AnCnoc, if you have already tried some. You just have to pay attention to one thing: Panning for at least 10 minutes in the glass and add a small espresso spoonful of soft water to just 4cl. Then he is perfect.
This makes it a wonderfully old-fashioned whisky and these have just often the property of their best taste effect more likely to achieve at higher dilutions, where other whiskys have long been "drowned". This will just be tasty and juicy. Not at all weak. But only pleasant and good. And he gets better, even if the "never-add-water-die-hards" (Ralfy Mitchell) do not want to hear that.
Really good stuff, still quite expensive, but not a bad buy. The fine, the restrained character is what makes the charm of this whisky, he remains after the fading somehow for a long time between tongue, palate and brain and you want to refill spontaneously. This effect is the most striking and pleasant. 87 well-deserved points.