The first impression of the nose is funky in a positive way: After a long walk in the rain in the rain, during which I walked over wet moss, I cook vegetables in my damp, musty cellar.
Now the whisky opens slowly and releases aromas that I would have expected earlier: salt, a hint of caramel, vanilla and some bread dough.
The texture is rather watery.
Salt is also the main topic on the tongue - over time the dram even gets salty. There is also coffee, a little pepper and honey.
The finish is pretty unspectacular. I only have some cocoa and weak caramel. The whole thing quickly evaporated.