Despite some evaporation, the cap required tools to open it. These miniatures and the spirit within can be incredibly robust.
N: I feared OBE, but thankfully it settled and dispersed pronto. Would you look at that colour - Kavalan prune juice levels no less but with notes of old leather Chesterfields setting the period. Those familiar enough with the generic 60's & 70's G&M style won't require long descriptors of various over-ripe/stewed fruits and old book cases, yet,..... Of note is the ginger, dried & crystalized candy ginger and Muscovado sugar-coated baked pastries, plenty of cinnamon, sweet cumin, a bite of [Mr Kipling's less than exceedingly good] Bakewell tart and buttered rum toddy. Whilst we are on cocktails, there's more than a reference to an Old Fashioned in the mix [fruit-wise], though my nose leans more towards rum and Maraschino cherry than bourbon & rye with the orange twist. The main emphasis here is the sweetness - deep, heavy muscovado sugars firmly established with the ginger, and the oak-steeped, sherry-fruit dryness with a hint of lightly peated barley. With water, there's cocoa powder, coconut sugar, some stevia and matcha too. it's oxymoronic how adding water makes it drier - there's a [whisky] riddle in the making! Of the biscuit jar, we take the jam ring [from Gran's parlour], a whiff of sweet plant-grow fertiliser, old baking essences [including vanilla], cake decorating candy, a deep floral stew, cartridge pen ink, salted crisps & milk chocolate,.... it's one of those 'poets' corner' noses. I think the period is key - from a bygone era.
T: Ok, golly.... rich, dark, potent, strong, layered,... intense, active, close - I'll add some water, and it takes some. The shoe=furniture polish compliments the quince jelly [which i recommend with crab, cress & avocado], the fruit jelly coming from the dry sherry no doubt. Even with water, the intensity remains as umami-sweet oak-fruits meld with the sweet & powder-dry tannins, though there's always a slight chew also.
F: Dark oak=sherry driven, powder-dry, [powdered paint=cocoa powder] finish, always with shoe/furniture polish references, the dry oak thinly coated with soot - though let's not forget the oaked-sugars never abandon the party, it's a lush-dry ?!
C: In short, an intense, aged-oaked, sherried malt. If Kiwi were to make a digestif, this surely would be it. I say digestif because it's a dram that makes me hungry, for more. Bring on the Old & Rare whisky show!