This is a huge sherry bomb, but not overly sweet. I caught a lot of Asian food notes, like fatty Peking duck with soy and plum sauce. Interestingly, soy sauce is actually made by fermenting soybeans with roasted grain, water, and salt, so it's not so surprising to find some common flavors there. Not sure why those notes seem to emerge in very old sherry cask whiskies, but who cares, I love it.
I think Longmorn surely deserves higher ranking on Serge's Cru List, its got the DNA to become really special with the right cask and may years of aging.
Nose: sherry city. Palate: sherry city!! Huge, with steak spices. Finish: still in the city. Cayenne and dried red pepper emerges. This takes water extremely well and I prefer it that way. A little flat to make it to A-, but this is great whisky.
Love the nose of cough syrup and prunes - wood resin and excellent deep sherry. Pallate is harsher than expected. Very resinous and rubbery leather. Water brings it down to earth with coca cola notes and maybe too much wood esin. Finish is longer than long. The nose says this would be a solid A for me but I think maybe it spent a few too many years in the wood. Almost an A-