Color: Rich yellow gold, sweet white wine color with an initial ring of tiny teardrops slowly starting to turn into thin but slow moving legs.
Nose: Ha, yes... Here are the vinegar notes Mark was talking about: High quality (expensive) white wine vinegar, pomace and grape molasses. Aged Marc (not Mark..!), melted butter and sauteed shallots. Tart and sweet: Gueuze Lambic... The smell you get the very first few seconds when you pop open a very old white wine: oxidized white wine and gooseberries. I am quite aware that this nose would make a lot of people walk away but I am loving and enjoying every minute of this now. After adding a few drops water: More butter and mushrooms. Young Calvados or maybe Pommeau..?
Palate: This is nice... Very vegetal and distillate driven: Tahini, pastry cream and lemon tart. Asparagus, unripe table grapes and green almonds. Dry clay and raspberries. With water: Tart apples, nutmeg and oak. Dry ginger and lemongrass.
Finish: Long with ground ginger, ground coriander and white pepper.
Overall: This actually reminded me some Cadenhead's releases from the last decade around same age. Dailuaine, Tomatin, Benrinnes... This is a whisky I would order a bottle for myself right away after testing the sample if it was available in US but would never buy as a present to anyone I know. Too risky... Right up my alley but it's miles away from being a crowd pleaser. Kudos to Watt Whisky for bottling this gem..!