Intriguing and challenging bouquet of aromas of roasted nuts, old leather, black pepper, old oak and dried fruit. Palate entry is aggressive in spirit, but sweet and pruny; midpalate is drier and features tastes of leather and grain. Aftertaste teems with oak resin, hard cheese (meaning, rancio), candied nuts, candied fruit and dark honey. Add mineral water. *Classic - Highest Recommendation*
Very sweet, with thick hard toffee, stewing dates and figs, molasses, and rum raisin ice cream, before some dark chocolate, dried mint, and orange peel. The palate is a different beast. It ignites on the tongue with a burst of dried pepper flakes, beneath which are cocktail bitters: gentian calamus. It begs for water, when out comes black currant jam (very Aberlour) and a little malt. Now it’s calm and hugely drinkable, and therefore even more dangerous. Dave Broom (DB, Fall 2015)
Brave the cask-strength heat and be rewarded by a malt that's welcoming and complex. Sherry and cherry dominate at first, but a cereal-granola-honey quality and a licorice note flirt from behind the curtain. The essential candy element returns on the finish.
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