Nose: Sweet and spicy with green leaves and a drying minerality. Sweet fruit (crunchy green apple and papaya pieces), waxy touches and sweet flowering meadows are balanced by a touch of something almost balsamic-like.
Palate: Syrupy up front with pine needles and salted caramel. It has a growing spiciness with chilli touches that breaks into green wood, spiced bark, green apple skins and sweet citrus. As it sits it develops some buttery notes with some darker sugars.
Finish: Sweet butter, honey, old polished wood and vanilla fudge.
Comment: A delicate dram that many people missed out on after killing their palates earlier in the evening. A balancing act of dark and light flavours that comes out on top, although maybe not for those who want a dram to give them a slap.
Appearance: Old gold; richer amber depths. Good beading.
Nose: Mild and at first quite shy. An early creamy, fruity note of vanilla and boiled sweets (bubble gum!) is faintly underscored by a rich, floral perfume with a cleansing edge. The creamy fruitiness persists as dried figs, rum-and-raisin ice cream, red apple skins and beeswax. Later a malty, biscuity base layer is revealed, as the cleansing edge becomes a sharply defined top layer. Overall, it’s a richer vanilla custard and fruit trifle creaminess that emerges. Water opens things out, raising both fruit and floral scents slightly, the boiled sweets now mandarin-flavoured.
Body: Fine and light.
Palate: At natural strength, smooth and savoury, with light acidity. Clean, refined, pleasantly drying and delicate. Then wonderfully aromatic with notes of black cherry; growing spicy, warming and elegant, with nutty, dark chocolate offset by buttery shortbread. It’s even softer with a drop of water. Now the taste starts cooler and sweeter; still savoury (mint on a fresh fruit salad) but also newly spicy across the tongue.
Finish: Long, aromatic and warming; smooth vanilla balanced by juicy tangerine and faint orange oil with spicy cedar, late silky-smooth dryness and a wisp of smoke.