Alright, I’m out here starting fights tonight. I am not a distiller or blender, and acknowledge the murky waters which comprise my credentials… but I have emptied more than a few bottles over the years and did stay at a Holiday Inn Express last night, so I feel righteous and qualified in making the the following claims: This is not re-seasoned sherry finished. This is not first fill sherry casked. This is not “oops a little sherry was left in the bottom of the barrel” dosed. This has to be just straight up blended with sherry. As in, I’d accept it easily if I were told it was 50/50. My bottle is looks purple brown and 3x darker than the Distiller picture (maybe some hyperbole), yet claims to be “natural color”. Perhaps they are being clever, since caramel colorant is indeed naturally derived… but this stuff might be darker than Goslings. Okay, rant over. Regarding the experience, I don’t find a lot on the nose and the palate doesn't quite "zing", but it is creamy and pleasantly malty, then brings orange, prune and fig. Marzipan and black walnut. Currant. Over-the-top rich, but the sweetness is well-moderated. Seems to have more kinship with well-aged and decadent rums (say Diplomatico with the sweetness cut in half) than other Scotches I am used to. There is a “bourbon-y” essence to it that surprises me - corn, oak, caramel, and vanilla. Is it legal to sneak a portion into new charred oak? Ultimately enjoyable to drink, inoffensive (beyond the suspicious opaque appearance), and a couple channels turned up to 11, I’ve enjoyed the bottle. I’m just not sure it’s worth a repurchase at > $60 given my penchant for musty and sulfuric sherry rather than lush and velvety Christmas pudding sherry. A decent drop, and I'd buy more if I could find it in the low $50s.