A sherried version according to the colour. Colour: red amber. Nose:
sangria! I mean, the spirit’s trademark fruitiness blended with the
sherry and the wood’s spices and herbs make it rather Spanish indeed,
and that works pretty well because it’s a clean and even fresh combo.
Blood oranges are in the front, then we have a touch of parsley and
mint, then raisins and dried figs. And then the sweet wine, old barrels,
mushrooms and cured ham. Iberico, of course. In a way, I even feel it’s
akin to some rather pruny red Rioja. Mouth: much in line, but the oak’s
a notch too loud now, while the sherry became extreme, around
concentrated Seville (serious) orange juice. Love the chocolate, though,
the menthol, the liquorice and all this cinnamon. Prune and cinnamon
cake, marinated in cream sherry. No that’s not heavy, not at all.
Finish: long, spicy, mentholated. Drying aftertaste, the wood speaks
out. Not unlike eating raw cocoa powder. Comments: it’s quite extreme,
but it’s also rather spectacular. I like it, and cannot not notice that
quite a few Glenfarclas used to taste almost the same. SGP:561 - 88 points.