The appearance is very dark, though I’m afraid it is a result of caramel coloring. The nose is rich and sticky: cinnamon roll, candied blood orange, sherry, and anise swirl upward. The smell is the most exciting part of this dram. The initial taste is richly malty and heavy on toasted oak, and while it takes some time for other notes to show up, I eventually perceive molasses, Manuka honey, buttered bread, and ginger snaps. The mouthfeel is symptomatic of what is lacking in this whisky – up front it is thin and rather impotent, while it is syrupy towards the back in a more medicinal way. The finish is also lackluster, mostly reiterating the above notes (spice driven, oaked, and sweet) and leaving a sugar-and-spice aftertaste. This is a dessert whisky, but not one that I’d buy a bottle of. The GlenDronach, in comparison, is far more refined, nuanced, and exquisite. The difference in craft shows here. This dram sponsored by @KoryH.