Dark Caramel shines clearly in the Premium Snifter, on the glass wall sticks a tough streak of the occasional oily drops and loosely seek their way back into the glass. Dark orange aroma and chewy caramel rise powerfully on the nose during the first nosing, hazelnuts and roasted aromas dissolve and end in creamy milk chocolate. Dark peaches and old apricots stand out with a hint of vanilla, nut chocolate and a dash of fresh mint show up. The yellow fruits retreat as cherries and plums move into the foreground. Beguiling sweetness flatters the nose, the nose gains significantly in volume, if I could I would not drink this malt but inhale ... ;-)

Briefly, dark fruit flavors rest in the mouth before spicy wood elements hit the palate after the first sip. A load of pepper explodes on the tongue, it tingles and tickles in the entire mouth area. After the charge of gunpowder slowly fades away, hazelnuts, burnt sugar and dried apricots and peaches appear. Chubby warmth dresses for minutes the palate, still sticks a (now) pleasantly sharp film on the tongue, walnuts swim oily and slightly rancid in the saliva. On the second sip, dark caramel comes into its own before another shot of gunpowder and extremely hot pepper explode on the tongue. Gradually dark and dried fruit flavors come to light, hints of grapefruit and other citrus fruits give the taste a tart touch.

The pleasant sharpness still sticks between tongue and palate, slightly decayed pieces of wood rest under the tongue, the echo now looks slightly earthy and harsh. Dark walnuts and wet leaves appear after a few moments, the aftertaste becomes tighter and wooden. An indefinable spice note sticks to the palate, the mouthfeel gets creamier, the salivation is astonishingly only now aroused in the aftertaste.

damp wicker basket, Rumrosinenschokolade
dark toffee
a bit of salt
Apricot in mocha

in the background flowery spices

nice nose

on the tongue comes the Glenfarclas typical with caramel, malt, dark and intense

Raisins, a little alcohol, chocolate, malt, a little spice, the mouth can not quite hold what the nose promises

but he is also flowery and spicy, dark and malty

something like sugar beet syrup, chocolate, slightly bitter,

Nice rich nose, raisins, coffee, chocolate, pretty strong alcohol. Mossy/earthy as well.

Strong, powerful, intense. Peppers. Red fruits, prunes, chocolate, coffee. Very full body.

Still strong and powerful, prunes, coffee and chocolate, honey and some red fruit. Intense, long finish.

Very concentrated nose, moist hay, raisins, Esther notes, mocha beans, dark caramel, clove and nutmeg, dark chocolate, all but very distant and like a seething volcano in the distance

Nut packet in the mouth, dark malt, Vollmichschokolade, Nutellatoast, baked apple, nutmeg and black pepper, cinnamon and berry jam, engine oil and even a little alcoholic course, clove

Chocolate syrup, nutmeg, gravy, tannins, some oak, medium to long

either the color or my light here is strange, I just thought, I'm tilting a Port whisky ... also touch on Oloroso ... First, sherry, not very sweet, but goes back quickly, then spices with a sour touch, woody. The alcohol bizzles a bit more here, but also goes well. The sourish goes, then come nougat and herbs. Warm up ... Yikes, that will be delicious. Gingerbread, some mulled wine, raisins, and floral Beiklang. referring to a throw-in: salty apricot in mocha I like. Can I smell ... and I have an appetite right away. Otherwise, he is sometimes quite flowery, but at the same time nutty, full. Bread with fruits.

Mmh, fed, sweet, tasty, OK, a bit metallic is also, but very well covered. The alcohol is perfectly integrated. Delicious. Honey and spices. Not as complex as the nose.

In the finish then nice tart notes, some menthol, honey-sweetened chocolate. Tea: Backwards the bitter thing dominates, but very pleasant. And is not so short the departure.