In a second experiment in a different glass, the malt appears to be exchanged, much less barrel-heavy and much more balanced.
Notes from a blind tasting.
OK, obviously no smoke. I thought of something like an Islay Cask Finish, i.e. smoke in homeopathic cans. It was something else, but it was pretty weird anyway.
Ui, it smells strange right after pouring it out. A strange chemical muff, scorched floor wax or something, could also be cheese. Shortly afterwards there is a yellow fruit note and I would first say that there is smoke involved, but not much. After a long standing time, it did not open but on the contrary, now aromas can only be guessed at. In addition to alcohol, only the aforementioned, but just a little weaker. Even heat cannot change anything here at first. It is only late that an idea becomes dense, a sharp acid comes up, and the alcohol is already becoming really unpleasant in the nose. After the first sips there are cereals and some malt.
The following day, a cross-check with another (Glencairn) glass: Now very fruity immediately after pouring without the above-mentioned muff (first tasting took place in the Eisch Jeunesse Sensis Plus), a bit sweaty, but here too, after a few minutes, this strange mustyness remains but much more subtle. Grain and malt are now available earlier, as is Hischhorn salt. The aromas do not disappear completely now, but the fruits are pushed back strongly, the chemical acidity is also present here. After a quarter of an hour, the aromas have decayed like yesterday, and I will no longer test whether it will close completely later. Here too, heat has the same effect.
Much more is happening in the mouth now, menthol comes first, then it becomes sweet, then hot, then bitter and finally acidity is added. It is reminiscent of almost resinous caramel, dark but sweet chocolate and espresso, the acid acts as if it had been pressed directly from the barrel staves. In addition, the alcohol pushes quite strongly and the mouthfeel is also quite tight. Overall, he looks very young, restless and also somewhat metallic.
In Glencairn the aroma sequence is much less differentiated, it is more a conglomerate with the same composition. The mouthfeel is no longer so dense, the aromas generally more subtle. It is much less sharp and also appears much quieter and far from being so immature, which does not mean that it would suddenly be a well-balanced and mature malt, by no means, but today's impression separates worlds from yesterday.
The finish is not that short, menthol-stressed and numbing the mouth. The acidity turns into a slight bitterness before it becomes sweeter again in the end. It also warms up properly. Here too it feels like he has seen some smoked malt.
The finish is much shorter in Glencairn, but here too I now have the impression that smoked malt was used.