Tried this alongside a tamadhu and a glen scotia dram, and this was probably the most "different" to what I've tasted in the past.

Nose: Frgarant, light but cereal rich nose. Digestives dipped in camomille tea. Crushed almonds and mixed cereals. Honey biscuits and stewed fruits. Dried apricots and vanilla pods rounds the nose off. Finish: Sharp and fast. Mildly spicy – oak tannins, earthly and fruity notes. Water adds bitter notes and makes the tannic oak more dominant. Very fresh aftertaste.Palate: Clean, fresh cereal-rich arrival, with that digestive note this time mixed with acacia-honey, caramel and an artificial sweetness(saccharin). There is a slight yeast-y note that develops from this, making the arrival simplistic but very comfortable and very pleasant. The developement is made up of green gauge, a BIG peach note that prolongs the medium-long cereal finish, some bitter oak and marmelade creeps in as well as some spiritiness. You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account.

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Nose: I have alot of drying oak with some wet long grass and a hint funky. Then I have some low notes and orange. Unfortunately, I also have some chemicals. The nose is young and a bit rough but not bad. After sipping it thhe nose shows vanillaAt first whiff, you get nothing but alcohol. But this whisky is deceptive, and patience is required if its secrets are to be accessed. With each nosing, it reveals more of its character. A harder, medicinal quality becomes apparent followed by a softer, floral fragrance. These two interplay perfectly, with the floral quality taking centre stage before not too long, accompanied by the faintest trace of tea. In 1914, Glenkinchie joined forces with fellow Lowland distillers Rosebank, StMagdalene, Grange and Clydesdale to form Scottish Malt Distillers. In 1925, after further expansions, SMD merged with DCL to form the most powerful consortium in Scotch whisky. The firm has since evolved into Diageo.