At first: E150 caramel colorant, a touch of sour malt, barely aged new make, and a rush of alcohol burn.
After a month: Still a strong scent of E150, but it's better interwoven with a citrus malt and a light highland peat (richer, more floral), a touch of sea salt, stale milk chocolate, and some stale dried fruit.
At first: An initial alcohol burn and otherwise anemic. Weak notes of watery malt, watered down hot chocolate, a touch of new-make, and stale E150 caramel colorant.
After a month: Still that initial alcohol burn (which fades after about 10 minutes in the glass), a quick flash of the E150 followed by a prolonged softly peated malt, lime (with zested peal) with a touch of honey
Tannic and slightly savory. Fades to a diluted espresso and a faint licorice/marshmallow root bitter-sweetness.