Another of the wonderful samples from the hotel room tasting in DC, courtesy of @Telex. This Bunnahabhain is aged 10 years in ex bourbon casks and then finished for 3 years in Marsala red wine casks. Bottled at 46.3% ABV and is non chill filtered and natural color of a nice amber. Strong red wine notes on the nose, but this is what I call a slow breather. Take this one in slowly, allow it to fill the senses gradually. Big sniffs will kill all of the wonders trapped within. Almond butter, marzipan, cherries and concord grapes. Vanilla, bourbony oak and light mint. Mixed berry pie filling, glazed jelly donuts, and light brown sugar. It has a similar feel to a good port finished whisky. Buttercream frosting and it becomes syrupy at the bottom of the glass. Water nearly kills the nose but brings out more of a buttery note and some grasses. Red wine, cherries and red grape skins are the main notes on the palate. Buttery with a hint of pepper. Slightly grassy with light toffee and brown sugar. Water brings vegetal and herbal notes, but does nothing to improve the taste. Medium bodied mouthfeel that is lightly oily, mouth coating and dry. The finish is long with red wine, almonds and grapes. Dry. This one is all about the nose. I could nose this all day. The palate is less exciting but still solid. An all day, every day kind of dram...if you have a sweet tooth. I’m not sure the price point on this one, but I would say if it’s under $125 it’s a no brainer. Definitely do not add water, this one is best as is. 4.25-4.5 easily. Cheers