When a North American describes a whisky as sweet, I tend to be doubtful... Bitter, lemony and a little but sweet, spicy, toasty, chocolaty, molasses, herbs... A lot of flavours coming out fast. The whisky is volatile from the cold and hot temperatures it has come up against during ageing, from the sweet corn against the rye, from the bourbon cask against the soft rum, not to mention the malted barley. As such the whisky is not exactly harmonious and elegant, but rather dashing and vivacious, something quite unique. You may wonder how all these flavours work together... honestly I don't know either, but they do!!