My questions are: Why? Did we need to mix this many barrels? Was the name and idea a marketing gimmick that someone really thought was supposed to create something special? It all supports previous assumptions that over-blending and mixing of young and/or lower quality, especially when paired with various random finishes, will always be a sum equal to its parts. The amount of places this goes and how quickly it goes really gets distracting. Vanilla, ginger, hot plastic, sawdust. Finishes quick with lemon rinds, brine, and a bitterness (bitter coffee?) that isn't pleasant. There's an overall "funk," but I'm still not sure if the various woodd fighting each other for space or just lower quality whisky. It's not hot from a lack of maturity. I'm lost. I find it close to Springbank 10, where I almost like or dislike it every other sip.