[March, 2018]  I bought this "paedophelic" whisky out of curiosity for 55 Euro in December, 2015.  Jim Murray stated "a kind of malt a blender might kill for" and I wanted to see what turns whisky professionals into deadly criminals...

The colour is pale straw and the texture shows a sticky ring that builds small tears with medium fast legs (I would not kill for such an average oiliness).  The nose is all about a fresh and youthful (some would say "underaged") summer floral (grassy) profile with honey and spicy wooden aromas.  Okayish for such a young whisky but it is rather simple (hey, what do I expect from a nine-year old?).  The spirit arrives a little hot but nicely coating in the mouth, this is better than what I expected from the texture (actually, blenders like such a mouthfeel as it provides a good backbone to blends).  The taste is very sweet on different barley sugars and honey flavours in a firm wooden containment.  Some fruits lurk in the background but do not dare to come upfront.  The finish is of a medium length and adds more bitter flavours from the woods (tannins) that I do not like (but lovers of modern style "wood driven" whiskies will do for sure).  Some water turns the nose more shy and the taste bitter, surprisingly.  More water will flatten both the nose and taste further - so I like the neat dram best (despite Serge stated "water is mandatory here").

I can understand why blenders like such a dram (as a backbone for their creations) but I do not understand two things:  Why should they kill for such average stuff and more importantly - why did someone bottle this as a single cask release?  I do neither want to eat nor to drink backbones...