Nose: Light and apple-y, like a very fragrant hard cider. Floral, with a ton of honeysuckle and clover flowers. As it sits in the glass, the fruit evolves through white peach, tart white (Rainier) cherries, and finally to caramel apple. There are notes of nougat, vanilla taffy, and white chocolate. Lovely, but very subtle. Palate: Thick, syrupy body. Waxy Clynelish malt up front, with dense nougat and peanut fudge. Very little tongue burn. It takes awhile for the sherry notes to appear – mostly as dried apple and slightly bitter grape skin tannins. I do not detect any peat from the Highland Park (if that’s what it is). Finish: Medium length. More nougat, but only a whisper of the fruit notes from the aroma. Some bitterness (oak and/or charcoal). Fades with a bit of charcoal and a swath of licorice (anise). On subsequent tastings, I find a nice thick layer of sweet malty barley (like breakfast cereal) here. With Water: A few drops of water bring the dried apple notes to the aroma, but mute some of the subtle floral notes. The palate and finish both get a little more tart bite. Try without water first, and then add just a little to see how it changes for you.
