This tasting took place in Feb, 2016, when I wrote the review down on paper as I sipped this along with my cousin Peter at his place. This is just a transcription of that review.
That said, the whisky pours pale golden with a copperish cast. Aroma is quite low, which is not a synonym of simple: it's actually quite complex, but subtle. So this is best tasted neat: water or ice did nothing but bring the scents down even more.
When the aroma finally starts to bloom, what you get is bergamot, gooseberry, pineapple, caramel and wheat fields. Mouth is crisp and soft, leading to a longer-than-forecast finish.