Nose: Malty and earthy with pungent oily, cereal and fruit notes and some interesting spice - ginger, and allspice (but mild). There is an aroma of camphorwood which I don't think I've ever sensed from a whisky before. The dry glass is all dark malt extract and honey aromas. Palate: Robust arrival underpinned by the same characteristics found in the nose - earthy, cereal, spicy and vegetal. A very nice mouthfeel which is just oily enough to be slightly mouthcoating. Finish: Medium. Veering into some hot tannins and finally swinging to sweetness in the aftertaste, much in the way ale is bitter then sweet. This is a bourbon-matured "earthy" Speysider like Mortlach (although that usually also has a sherry influence) rather than being of the sweet fruity persuasion like so many others of that region. It is also reminiscent of a young Hazelburn in some ways, and if you like that whisky (or Ben Nevis, Oban, or even Loch Lomond) then you'll most likely enjoy this whisky. After having a bottle open for some months, and now about 2/3 full, I've found that it has oxidized with considerable grace. Everything has rounded out but without losing character or becoming thick and heavy. The initial hot bitterness in the finish has become sweeter, which was unexpected, followed by a spicy note. It's an unusual profile and an acquired taste. "Good" : 83/100 (3.5 stars)