From the color to the smell, it is the same as the local barley in the Shirley barrel. It is very similar to rum. The oil slaw is mixed with plastic flavor, dense and cotton silk. The dessert made with lard oil is thick and slightly dry. Osmanthus/Sophora japonica sauce, steamed pear cake, has a high sweetness, and the clear and mysterious aroma of flowers and fruits gradually overshadow the rich oil. The tail has more oak elements, white planks, honeycombs, wall ash, and anhydrous calcium carbonate. After all, it is 33yo old and still has a good body.
Nourishing and refreshing (( ﹁﹁) copied from MJ’s tasting words), I’m sorry, it’s too much. Although the wine is strong, the oak is too much. Ocean-type whisky, salt, clear, marble, still the lipid background, honeycomb, cheese, the sweetness is significantly reduced, dotted with some white flowers and pastries, matcha powder, a bit sour and bitter.
Strong, good fat, average sweetness, no acid, very slightly astringent, bitter, no spicy.
Long-term, oak, black clever, salt, cheese, indifferent flowers and fruits.