Glenglassaugh tasting evening, Sydney, Feb 19th. Whisky #3 Nose: Walnut loaf, ginger oatcakes, milk stout (!), sandalwood, vanilla, spearmint (!), musk, peach, berries and a touch of smoky oak. It's an interesting mélange of aromas. Palate: Full, buttery, juicy and rounded arrival. Black cherries, dark honeyed malt, soft spices, dark chocolate, caramel, toffee. The texture is luscious and mouth-coating. Some might call it syrupy (I don't). A dash of water expands the flavour profile to include strawberries, rosewater and water chestnut, and there's a little dry oak in the late development. Finish: Medium. A rich and satisfying malty/sweet berry aftertaste with a refreshing earthy sting in the tail. In many ways this is simply the Evolution expression made much heavier, richer and sweeter by finishing in port pipes. The nose has the Glenglassaugh signature fragrant malty distillate character at its core but there's an overriding sweet red-fruit profile. It's very much an after-dinner dessert whisky. Serve this instead of port or pudding in cold weather. It's a sweet profile layered onto what is at heart a beast of a distillate that is already more sweet than dry in character. I enjoyed it and almost bought a bottle - in fact I may yet. One caution however - the tasting group was evenly split on this whisky. Half thought it too heavy and overly sweet, half loved it. After some discussion it emerged that those who disliked it had a personal preference for dry smoky whiskies, whereas the others veered towards non-peat sherry finishes. "Good" : 84/100 (3.75 stars)