The nose is heavy Sherry, Cherries, Raisins, Sweet Apple Wood and Fermented Sweet Grasses we used on the farm (Lespedeza, Rye, Oats and Barley). Brings back great memories! The palate is unsweetened baking chocolate, apples cooked over a roaring fire, nutmeg and Ceylon Cinnamon. There is a very slight hint of salty sea air but no where near as strong as an Islay. The layers are soft and rounded as you would expect from an 18 year old Scotch. The finish is floral with a bit of mint and green grass that has baked in the sun. There’s also a lingering powdery freshness that was very unique to Highland Park. The mouthfeel lingers for a good while with a good amount of oilyness. Fruits come on dead last with cherries, pineapple and apricot. Really nice Scotch with flavors that meld together in a way I’ve not experienced before