First whiff of this and it gave me the impression of wow! An absolute surprise, It is peppery, floral, creamy and oily right off the bat. It just blows up in your face despite the 40% strength. Really beautiful, the finish is super buttery.
However, the weird part is that the flavours do not integrate with one another from the nose to the palate and to the finishing. Not on an equal plane, but rather a mountain climb. In other words, not balanced from my perspective. Nevertheless, the complexity from this low 40% whisky is worth to earn a high rating.
Pepper soup with chili peppers, spicy. Malty and soft, its rather herbaceous but not medicinal. Creamy vanilla, green beans, orange zest, thyme and celery. Lemongrass, lime, coriander.
Oily, tropical fruity and buttery. Salty is the main face on the front, over time it develops into a light bitterness with the spicy notes from the nose appearing. Cracked black pepper, cloves, numbing szechuan green peppercorn and a nip of bay leaves. Coriander is very prominent towards the end, it stings the mouth like nettle tea; sweet and salty too like seaweed. Pineapple at the tip, stinging and sharp.
After time in the Blenders Glass, roughly, 20 mins in, the citrus notes from earlier start to show. Its an orange and lemon zest, highly acidic and gives off a concentrated mouthfeel.
Medium and dry, buttery, yes, I said it again, its full of butter. Salted Normandy butter, oily and full of fat, paired with raw spinach and other green notes. I'm getting something like tarragon which is similar to star anise. Towards the tip of the end, a dry oak note shows giving off a taste of old dusty barnyards.