My whisky buddy Manny brought a bottle with him on his last visit. It involved a very young Ben Nevis that spent barely 6 years on a very active 1st fill oloroso sherry butt. The cask still yielded 588 bottles after 6 years, at a devilishly high ABV of 62.2%. Oh boy.
Blood sausage! Or black pudding as they say. And not even a little bit. So umami, not normal. But after a few moments, plum and onion jams are added, leather and orangettes. This is phenomenally aromatic, though. Camphor and oregano but also paprika powder.
Despite the towering ABV, it does not need water. Of course, it comes in firmly, but it is certainly doable. Dark sweet on all kinds of berries, origin chocolate, wood spices and even a bit of sulfur and a big salty edge. This is very intense and rich. Dark and sweet without equal. Wow.
The finish is long and quietly becomes a bit sweeter. Think of sweetened espresso, candy sugar and dark chocolate.
Impressive for such a young age, right? Thx, Manny!