The first aroma was that of wine, a dominant acidity and grape sweetness. After some time developing in the glass, the typical Irish whiskey aroma (vanilla, cookie dough, flower nectar) slowly emerged from behind the wine aroma. With the first sip I immediately noticed that, for me, typical sharpness of (relatively young) Irish whiskey. Could it be due to the triple distillation which removes the oils from the newmake spirit? In my opinion, those oils provide a good coating around the alcohol sharpness in many other whiskies. The finish was dominated by an iron taste. After some time the whiskey won the battle against the wine influence, and it became sweeter, creamier and a much more subtle interplay between whiskey and wine influence, with more depth. The iron taste gives a fresh undertone to the whole that comes across much better. All in all, it remains a light and subtle whiskey, like an appetizer. Alongside this I drank a Benromach 10ycs, and it's amazing how different these two 10 year old whiskies are from each other. The Benromach is the full evening dinner. After such a subtle appetizer.