Aroma: fortified wine, dry grain barn, sweet yeast dough, peanuts, gingerbread, milk chocolate, butterscotch, burnt caramel; the second wave comes assorted nuts, raisins. Sherry worked here quite delicately, raisin-dried fruit notes are not in the foreground, but hidden under confectionery and maltiness.
Taste: very bright, burning red pepper, burnt caramel, red-hot nuts, boiled hot pepper, bitter herbal infusion, liqueur sweet, hints of fortified red wine.
Finish: longer than average, repeats the taste; decaying chili pepper, added very sweet coffee, herbal bitter.
Bottom line: there is a slight imbalance between aroma and taste, but the molt is rather pleasant and not boring, with a long finish. Such a sherry whisky, in which sherry only complements the base without hammering it.