Nose: Fresh but discreet. Aeration favorably affects the disclosure of all the nuances of aromatics. It is difficult to single out one dominant aroma; any of the following may come to the fore, but the signs of sherry aging are veiled, they come out reluctantly and last. Citrus zest, lime, honey, green apples, unripe bananas, mango, vanilla, custard, cinnamon, ginger, candy caramel, toffee, clover, dry branches, freshly cut meadow herbs, varnish-plastic theme, dried apricots, peach, raisins, cocoa -powder, small earthy mustiness (slight hints of peat).
Taste: A little harsh, prickly, there is a slight sagging. First comes the caramel-vanilla sweetness, which is very quickly replaced by a rather long, oily, enveloping creamy wave of mouth with spiny tannins from citrus peel, varnished wood, spices and nuts. These nuances of a persistent wall are kept until the end of the throat, i.e. Whisky is generally bitter, but acidic motives from green apples and sweetness from green grapes, pears, apricot and peach, butterscotch also stand out in the background.
Finish: quite long, which is not so often seen in young molts. The wood workshop continues its development. Its sharpness is smoothed by toffee or even boiled condensed milk and dried fruits.
Summary: a very concentrated young malt whisky that combines the bright fruity fruit of the Speysad whisky and the rich wood-caramel structure of Campbeltown and West Highland, while, surprisingly, there are almost no hints of peat and iodine characteristic of the island representatives. I note that the too intense work of barrels can make whisky unusually bitter for the vast majority of consumers and interfere with taste perception in its entirety, however, this brightly individual young audacity and desire of the manufacturer to create an emphasized non-commercial product attracts whisky lovers and experts from around the world to this clearly does not leave them indifferent.