Wine Enthusiast
The nose offers subtle aromas of unsweetened coconut, bacon fat, and dark toffee with additional toasty scents of apple crisp, dates and oak. The palate entry is rich and fresh; the midpalate features flavors of bacon fat, dark honey, fudge, and bitterswe
Anthony Dias Blue Reviews
Dark amber with a lush nose; complex and toffee, nutmeg, vanillla and spice; fleshy, complex, long and intense.
Beverage Testing Institute
Deep copper color. Over-the-top brown spice, tar, sandalwood, cigar box, sweet toffee and anise cookie aromas. A robust entry leads to a rich, off-dry full-bodied palate with roasted nuts, toffee, lavish brown spices, and exotic dried fruits. Finishes with a seemingly endless fade of mint, cola, dried fruits, and pepper. A blockbuster Scotch that continues to evolve in the glass and on the palate long after the first sip.
Malt Advocate
An exemplary Highland Park. There's certainly plenty of sherry influence in this whisky and it is complementary. (About 2/3 of the whisky was aged on sherry casks, and a lot of these casks were second fill.) The whisky enjoys a delicious foundation of toffee, fruit (lemon, plum, blueberries) and dark chocolate. It continues to develop and evolve on the palate, with emerging notes of heather, nougat, lavender, delicate peat and complex dried spice (especially cinnamon and nutmeg) to balance the sweeter notes. The extra alcohol is also a bonus, providing a drying balance to the whisky's sweetness. Whiskies like this one remind me why I fell in love with whisky in the first place.
