This malt presents itself with a nice combination of soft grain, wood and fruit flavors. I particularly like the subtle musty saltiness / spice in the background, which gives the whisky its own character.
Guess: Because of the characteristic wood flavors, I'm sure that the malt matured to a large extent in ex-Bourbon barrels. Because of the interesting spiciness, I'm guessing on an already relatively old bourbon-ripened malt (about 20 years) with about 45% vol alcohol, in which perhaps a white wine or Madeira finish was in play because of the certain fruitiness. Because of the "salty seasoning", I also tap on an ungelled island or highland whisky. But I can not commit myself to a distillery this time, although the malt seems familiar to me again.
Gentle notes of fruit (floury apple, red grape juice, watermelon / honeydew melon) paired with a light dryness (apple kernels, some cedar wood and a subtle but very interesting musty saltiness or maritime note) are added to this, as well as pleasant sweet malt / sourdough aromas, which I often find with older ex-bourbon whiskys, and some cooling caraway.
Soft notes of cereal and mild chocolate aromas are now combined with fragrant vanilla and almond biscuits, some coffee, sweet marshmallows and warm custard.
Here, marzipan, steamed noodles and soft woody flavors, typical of American white oak, alternate. At the end, a bit more spice and the oak will also be a bit bitter.