The nose is bold and dense with a syrupy richness that starts with caramelized figs, balsamic syrup over diced strawberries and antique leather bound armchair followed by vanilla creme brûlée and a spicy mocha then cherries jubilee, anise spiced baked pears and raspberry jam that transitions to candied ginger, cloves and slightly burnt pie crust with high ethanol burn. The taste is a rich and syrupy mouthfeel starting with blackberry jam and slightly soured tropical fruits that quickly veers towards a high peppery bitter and sour spice that slowly fades to figgy pudding, strawberry syrup and freshly lit pipe tobacco then vanilla cupcake and chocolate covered espresso beans followed by raspberry sorbet, anise spiced baked pears and lemon zest that transitions to cloves, candied ginger and a moderate ashy oak spice with high ethanol burn. The finish is medium length with moderate ashy oak, black pepper, pipe tobacco, diced strawberries, sour cherries, leather bound books and bitter black tea. Overall, this was a very good whisky with rich and dense flavors of red berries, tropical fruits, citrus and earthy spices, but the balance is off with a high bitter spice that throws off those dense fruity flavors and finishes moderately bitter with those red berries slightly peaking through. At a price of $250+, this is priced far too high for me to be willing to purchase, but I'm extremely grateful that @ContemplativeFox was generous enough to share this with me.