" The colour is golden yellow and the nose is vibrant, fresh and sweet. There are immediate aromas of vanilla, golden syrup and marshmallow. Underneath are further sweet aromas of fondant and marzipan. There are also hints of bitter orange, dried mango and earthy ginger.

On the palate, this is initially very woody and spicy. The distinct oaky notes and heavy baking spices (think of cinnamon, nutmeg and all-spice, with a hint of cloves) begin to soften as the prominent sweeter notes from the nose develop. This creates a creamier mouth feel than before. The sweetness starts out as golden syrup and honey, before turning more candied and sugary - this manifests itself as notes of marshmallow, candyfloss and icing sugar. Background characteristics of bitter orange, ginger and white chocolate add depth, complexity and balance to the whisky, as does an increasing note of vanilla essence. The woody, warming spices are never far away and work well with the intense sweetness.

The finish is long and becomes increasingly drying and woody. This is caused by the sugary and sweeter elements slowly fading to leave the cinnamon and oak notes in particular. A very late hit of bittersweet malted barley finishes things off. " ~D istillery notes