I'm used to Islay malts (which I love), but I had an awkward feeling with this one at first taste. Very complex (fruit, smoke) nose, but a disappointing taste, very weak. Light grapefruit, some lingering bitter aftertaste (this should be the sherry aftertaste, I guess), but where was my smoke? I tried to let it air 15 minutes, nothing changed. But on the very last sip, there it was : a fruit explosion and a very neat peat flavor.
I've found out that it tastes better when 2 conditions are met: - appropriately cold (~14°C) - when I vigorously stir the bottle before pouring one glass.
Then, the smoke can fully develop. Nose : Very rich and heady, complex. sherry, porto, red berries, a touch of rancio. Wanut wine? A hint of cinnamon. Taste: woody, bitter-sweet. If appropriately cold, a distinctive smoke gradually fading to bitterness. Drying finish.
I'm still not sure whether I find this one disappointing or not... what I get, for sure, is that I find it very weird, but not necessarily in a bad way, since I like bitterness. So either I ran across a bad batch, or... maybe this is an acquired taste I still have to develop.
There was a time when this one and Laimrig (not batch 4, but earlier) were $5 apart (about $95 and $100).
There is a world of difference. I cannot see myself EVER buying this one.
I think I'm with @OdysseusUnbound on this one.
Serious whisky appreciation can only happen at room temperature? Yeah. Probably. OK.
But whisky that's better cold is bad whisky? Maybe not. Lemonade is better cold. Most beer is better cold. White wine is better cold. And ice cream. Why not some respectable whisky?