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A unique but familiar (for malt heads) whisky. The aging process saw 55% angel share (evaporation) which developed huge fruity ester notes but the neutral cask limited oak extraction to keep the palate centered on the malt. Two unique malt varieties, Caramel Steam and Biscuit Rye, expand the malt profile beyond the typical and provide some sweet and spice notes.
Some very florid tasting notes written by my wife who literally wrote a book about malt whisky
Nose: Complex, with malted milk balls, mango, tamarind, leather, and a huge strawberry. Similar in style to older, Highland malt whisky in ex-bourbon cask.
Palate: Full-spectrum combination of chocolate, walnut fudge, leather, and vanilla to strawberry, dried cherry and ripe mango. Long finish with gourmand notes like cannellés (beeswax, butter, dark crust of pastry, rummy tones). Gentle oak spice in the finish avoids cloyingness, but it still leaves a whisper of that strawberry-mango tone.