Smells like a malt from Campbeltown, tastes like one from the Highlands. And it is: An Imperial from the Speyside.
A real chameleon. And really good.
A mineral and earthy nose. Salt and pepper mixed with honey. Over time, bright fruits come towards apple. Something pear sauce. The spiciness is nice and intense, without becoming too dominant. Time and again, the mineral impression flashes on, like wet pebbles. Over time, a fine malt note and some cocoa powder. Remains long constant and consistently intense.
Strong start with almonds, marzipan bread, caramel and oranges. Dry and with some wood from the beginning. Slightly peppery. Dark chocolate and a few mild herbs are added. The almonds and oranges are very present. (A lot) honey and vanilla. Cafe au lait. Yeast dough. On the tongue, the malt makes a "dense" impression, so the flavors are all pretty close to each other and do not fray. Unlike in the nose, I no longer have the mineral note on my tongue.
Medium long, dry and spicy. Wood. Slightly peppery. Almonds and marzipan still. Bright fruits.