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Nose: The first impression is of guava or melons-- the somewhat tropical Speyside fragrances. Then a beautifully balanced aroma, like a salty short-bread crust of a vanilla pear tart, lightly laced with sherry caramel. The tart has been sprinkled with a flowery spice, maybe coriander.
Palate: You might not notice the instant of limey sourness, because it immediately disappears behind the syrupy texture, transitioning into to smooth oak spices (nutmeg) on light fruits... But seconds later the impression turns salty. Salted butter melted over guava slices is my best description; I've never actually eaten that, but now it doesn't seem like a bad idea! If the Scotch is a bit warmer, the salty buttery notes will dominate like hot popcorn, so you will miss some of the flowery complexity.
Finish: The guava/melon comes out a bit more when you exhale. Lingering in the mouth are sweet pear, orange rind, and pleasant (not bitter) oak spices.