Salted caramel leading to sticky toffee pudding sprinkled with nutmeg. With time a leathery quality emerges. Dense, rich sherry notes perked up with a coastal saltiness. On a second wave roast chestnuts emerge and gentle wood spice. Wood spice becomes mixed spice. The finish is warming and lengthy; salt and sherry towards the very end. Bunnahabhain without chill-filtration is dense and oily and shows off its sherry credentials with ease.