Allow me a short but crisp review of this material. In the nose a good port freight, espresso, a bit cinnamon. Port wine, coffee, dates on the palate, all very sweet and surprisingly creamy for the high alcohol content. I share the opinion that alcohol only partially stings. In the nose, provided you dip your trunk completely into the bowl, it stings a little, but this does not continue in the mouth.
A malt with 7 years and 60% vol, which you can drink undiluted; therefore, they really don't do anything wrong over there. For me as a Scotch Whisky enthusiast and dreamer, as a non-Kavalan fan boy and avowed port lover, there is a clear purchase recommendation up to 120 euros.
The question you can ask yourself:
Is that still whisky?
It is nothing else per se. Due to the climate in Taiwan, the schnapps matures much more extreme than in Europe. How wet the port wine barrel was at the end, I can not judge. If someone dismisses the whisky as a 60 percent port wine, I can't even resent it.
Yes, the malt is very, very barrel-driven, you can't deny that. Port noses should be allowed to put the Scotch flag aside and try this whisky. And don't forget, port wine doesn't come from Scotland either.