Ceibo Manabí Ecuadorian Whisky

This is the second Ecuadorian "whisky" I have encountered, and like the previous one, I hesitate to label it as proper "whisky" because it doesn't adhere to Irish or Scottish regulations for that designation. This particular one, I doubt has aged for a minimum of three years. While I know it was matured in Oak casks, it also saw time in Vitex Cymosa and Kapok barrels, which are not permitted in traditional whisky production. Bottled at 40% ABV, it has a very light, golden appearance. On the nose, it immediately presents a medicinal aroma, not characteristic of whisky. It smells very young. A sweet aroma of boat-wood. Grape-like, Sugary, Sugar syrup. It has the scent of cheap cotton candy (are there any expensive varieties?). After the initial taste, it becomes even more sugary. Vanilla with toffee ice cream notes. On the palate, it's primarily grainy, but with a distinct difference, very wine-like, grapey, light, quite sweet, and very easy to drink. It feels young, yet you could keep it in your mouth indefinitely. An excessively sugary vanilla from grain whisky, but it lacks creaminess. It's like honey liqueur. Cinnamon is present. The finish is not bad, but nothing special either. There's no burn at all, it's dry, with notes of new wood and grape peel. Prunes, perhaps a very faint peppery spice. Overall, it resembled a liqueur, a very sugary and sweet one. It approaches a Scottish highland profile, but doesn't quite feel like whisky. I respect the effort put into this; I believe it's very well-crafted for a young and predominantly grainy dram (it also contains malt spirit). The industry is developing in my country, which is always positive. My rating for it is 72 out of 100.