The first thing I got from the nose was the sauce that usually accompanies chicken satay -- a thai peanut sauce. There's also notable plums and caramel, with cider vinegar and... yeah, I'm pretty sure I smell pork ribs. Really kind of an intriguing nose... and comparatively, the palate is a letdown. Mainly mild spice and light caramel, on a background of restrained sweetness. The finish is lengthy, and spice comes and goes in nice waves. Oak is present in an expected amount, keeping this semi-dry while not over-oaked. This is a single malt that doesn't really excel at anything flavor-wise, yet it remains eminently drinkable. B/B-
N: Fairly unimpressive initially, takes a while but then some gamey sherry and mixed nuts. P: Smooth and very drinkable, but not nearly enough character for a whisky this old. F: A gentle and pleasing sting and light sherry. Enjoyable but below expectations.
N: Nutty and spicy. Trail mix with dried brown fruit ( pears and apple) and caramel sauce. Light vinegar lingers. P: more brown fruit and caramel but there's a hint of smoke and lingering peat. F: Sweet yet tart finish of green apples B/B-