Color: Oaked white wine, bright yellow gold with immediate and relatively thin but slow moving legs.
Nose: Subtle... Dried pineapple rings, mango and white peaches. And dusty: Dry clay, blackboard chalk and ground coriander. Ground ginger, orange twist and powdered sugar. Not that it matters but if I had to choose one grain at this moment I would put my money on wheat... With water: Green pinecones, rosemary leaves and resin.
Palate: Tad spicier than the nose suggested: Ground ginger, white pepper and bread crust. Yellow grapefruits, old newspapers and wood shavings. Oh, water actually makes it extremely enjoyable... Unsalted butter, rich tea biscuits and mead.
Finish: Mostly short but that sizzle reminding you ground white pepper lingers alone for longer. Ground ginger and coriander seeds.
Overall: Well, it is a perfect showcase how a quality ex-Bourbon barrel can do wonders on spirits even if it's not a first fill. Polar opposite different compared to the other 20yo Port Dundas I mentioned above. I liked this one... I liked this one a lot but I love long and patient ex-Bourbon maturation on whiskies no matter what they are. Single malts, single grains or blends... This was a good one. Thanks again to Kate and Mark Watt for the sample.