There are generic notes of ruminess, along with caramel, coconut milk, and sugarcane. Wood esters come through fairly distinctly, at least considering how most of this batch seems younger than 12 years old. This makes me wonder if part of the casks used were virgin oak. A Chinese white pepper note tricks the tongue into a prolonged “death.
The palate is a sugar sweet; the pineapple on the nose is perhaps here, that syrupy juice that you find in tinned fruit, although I can still find the Speyside influence, I can get a hint of a tropical approach. It tails off to a spirity, even spicy edge, maybe ground black pepper?
