My tip: Speyside, 12 years old, 43%, ex-Bourbon Cask ... Just over. Great nose that is not fully confirmed on the palate and in the finish. Still a very nice whisky.
Looks very strong and if you hold your nose over the glass immediately after pouring it, you will still have a small alcohol tinge. But that gives up very quickly, so that you can get the beautiful fruit flavors (banana, mandarin, orange). It is really extremely fruity. Pepper pulls through, as does nutmeg. Clove powder, bay leaves. Sweet rapeseed honey, vanilla.
The nose becomes more and more tangy the longer it is left standing. And with the increasing seasoning, the fruits also change and now play more in the direction of fermented. Earthy.
Much softer and milder than it appeared to me on the nose. At the beginning I clearly have almonds, marzipan bread and roasted orange peel. Add the cloves from the nose, a little pepper and quickly toffee, fudge and milk chocolate. I can't find the intense fruitiness of the nose on the tongue. At the back it gets pretty dry and comes with some well-hung oak planks. Spice also clearly draws in again, same game as in the nose, only without the fruit basket.
Medium length, dry, woody. An echo of the fermented fruit from the nose, also the earthy can be clearly seen here again. A hint of Spearmint chewing gum or menthol.