The nose starts with a rich caramel and sherry mixture along with dark chocolate covered figs, baked apples, Welch’s grape juice then blood orange frosted vanilla scones followed by a light sulfur, minerality and floral notes of cherry blossoms before light barrel spices and old dusty leather-bound books with light ethanol burn. The taste is a medium-full mouthfeel starting with a rich sherry caramel along with grape must, dark chocolate covered figs, baked apples, then charred blood oranges, vanilla pound cake followed by a light sulfur and floral notes of cherry blossoms before light barrel spices and old dusty leather-bound books with light ethanol burn. The finish is medium length with blood orange, vanilla scones, light minerality, dark chocolate covered figs, grape must, light sulfur, baked apple pie and old dusty leather-bound books. This is a very well-aged whisky that is incredibly balanced with light sherry, citrus, floral, minerality and old oak on the nose that thankfully delivers the same consistent balance of flavors on the palate before slowly fading on the finish. There are really no flaws to this whisky, but I wish this was bottled higher than the 43.4% to intensify the flavors along with a richer mouthfeel to help me justify the premium cost of $200+. I’d probably pick one of these up for the cost of less than $180, but for now I’ll be happy with the sample and be on the lookout for it at a discounted price.