Inchmurrin 1996 18 year 86 Proof Collection (Signatory)

My tasting notes from bottle #134 of 658 from cask #30. Distilled 11/18/1996, bottled 4/17/2015. Nose: Primarily cereal-driven with notes of oatmeal, yeast, fermenting wort (almost beer-like), and brown bread. Some sherry and a bit of oak are present, along with light caramel and brown sugar. However, an intrusive rubbery sulfur aroma, like old tires, detracts from an otherwise clean profile. Palate: The initial taste is full, oily, and focused on cereal flavors (sourdough bread and porridge), but it lacks graininess or brightness – these are long-cooked (overcooked?) grains. There's an earthy quality and a phenolic note, but it's not actually smoky. I believe it's the palate sensation of the same sulfurous rubber note detected on the nose. Finish: Short. Grainy. For a whisky of this age matured in a sherry butt (even a refill), it has a strikingly immature character. On one hand, it's very spirit-forward and crisp, but on the other, a persistent note of synthetic rubber runs through it. I suspect it was aged in second-tier casks that were quite tired, and consequently, maturation didn't impart the necessary polish and depth – just a veneer of "age." A splash of water brings out some sweetness and a little ashy smoke, but it's entirely optional and doesn't reveal any hidden complexity. It was okay to taste, but not one I would recommend. Tasted at The Oak Barrel, Sydney, May 22, 2017. "Above Average": 80/100 (3 stars)