Sherry and oak board, as expected. Clean and without mistakes, maybe the focus is a bit too clear on the oak, especially the sour cask notes, but it remains a sophisticated malt for a quiet end to work.
Burnt, full sherry with some leather, sweat, lemon peel and alcoholic toppings right at the front, even with the first nosing buttery dates come to it. First let it breathe. Now he is sweet and orderly, squeaky clean. Panna cotta with date slices and beet syrup. After being moved again, coffee and spicy wood notes are in the foreground, with candied, red fruits. The alcoholic tips are gone by the way. When heated, it stays full, but now also develops musty notes in the direction of unwashed laundry. Again he is again more fruity, rather juicy ripe than dried.
In the beginning he is powerful, sweet and then dries quickly, the mouthfeel is thin oily, he seems at first quite easily. Citrus notes are accompanied by fruit juice, before the whole thing develops in the direction of a dusty, oak-paneled cellar. He becomes increasingly heavier and more acidic, cough syrup is the association.
Clearly acidic and slightly tart cask notes with a very slight menthol impact are relatively quick, at the end a memory of dried dates and walnuts remains for quite some time.