Text from the SG Whisky Blog of Singapore:
"The Black Ox, as the name suggests, is far more robust and imposing in colour, strength and character. Bottled at a far higher strength and exhibiting far more influence of wood in the flavour of the whisky and of course its colour, it is extremely aptly named after the Ox which typifies strength in the Chinese Zodiac.
The colour and flavour suggests a far more active cask, and the whisky does reflect it with a myraid of flavours exhibiting both Sherry influences and the fruitiness of Glenglassaugh.
Nosed neat, the whisky is an intoxicating mix of coffee, sweet chocolates, red apples, oranges, tangerines and orange juice. With water it reveals some dusted sugar and custardy and creamy notes. Fantastic!
Neat: Sweet rich coffee notes dominate before some fresh fruits in the form of red apples and green pears. The tannins do dominate a bit.
With Water: The bitter, aggressive and drying notes of the tannins and alcohol are all gone, revealing the fruit unhindered in all its beauty. Amazing stuff!
Loads of red apples, sweetened coffee, but pear is the most prominent. A pleasant sweet finish that goes on and on. Water does not really influence the end, except with the removal of the drying tannins.
This is overall a great whisky. Khoon said that of all the casks they sampled, this stood head and shoulder above all the rest, and with good reason. However, the overpowering tannins, which were overcome with water, affect the overall feel of this whisky just a bit. Nevertheless still fantastic!