OK - this is going to be a challenge to pull together. Unfortunately, while I had 2-3 pours of this already, they were about a week ago. So this hasn't had much time to open up and I wasn't "fresh" when I had it last time. Still, I wanted to write down some notes on this. Batch 3 - 62.17% and about 90 bucks. I go back and fourth on color discussion but with such an odd blend - copper with a touch of amber. Very nice color given the mix here. Legs are a touch thin given the high abv but nothing way off. Nose - this is really hard to explain. The first thing I'm imagining is a dark finished wood chest, dusty, antique being opened up. Then I get these dark fruits, plums raisins, but then black rum sugars. I then get cinnamon and a dark apple pie, but all of the intense darker spices and sweats, none of that lighter fruity notes or the light bready pie crust. It's so spiced it almost reminds me of some of the scented candles I've smelled. A very fall like nose. A touch of a waxy vanilla sweetness on the finish. Taste - Wine, funk, sour, soy sauce, port pipes. Seems reading the bottle (I'd not actually done this as I bought on a recommendation but knew it was well blended) I'm pretty dead on, though the soy sauce note (not getting really the salt notes) is odd, but i've gotten that in some sherry and port in the past. Oh the Cabernet is really doing a lot here, it's adding some of those dark alcoholic fruit notes only they're mingling with the even darker celler notes of a port. The end result reminds me of drinking red wine, eating a steak that was seasoned from my dad's steak seasoning. Almost a salad dressing with vinegar like element. This is unique. I'm getting savory elements without meat and without the salt. I've never noticed this in anything else. 90 bucks for a high proof and completely unbelievable unique whisky experience. Even if this isn't your thing, I'd look for one of these and give it a try. It's really special.