I won at auction a bottle of this for significantly lower than hammer prices in recent years. Granted, this came to me at a slightly lower but still acceptable fill level. This is the oldest single malt I've ever owned a whole bottle of. I've since drammed this four times to verify and add to my notes.

Nose: Dense and lively considering years spent in cask and bottle. Pistachio kunefe, caramelised pears, tangerines, fresh Japanese musk melons, and also Japanese melon pan (one of my favourite notes to find in whisky), Sarawak white pepper. Water reveals stroopwafel oozing with honey, plump green Shine muscat grapes, persimmon, and a green vegetal edge, perhaps spinach and raw brussel sprouts.

Palate: Surprisingly hot neat, like more modern expressions at similar ABV. Medium texture, perhaps a bit light considering ABV. Tarte tatin, then hint of wax, pear drops, touch of oak. With water the pastry flavours unfortunately fade, and the dram becomes a touch waxier, oakier and more citric, with lime sorbet, mint, agave, cloves.

Finish: Tapers off quickly to a very subdued tail of moderate length with vanilla meringue and kumquat. Water reveals stevia.

Score: 89

I've been told by multiple people who have owned or drammed this extensively that this Glen Ord requires a lot of time in the air due to the heat. The nose is the best part of this whisky. It totally lives up to the provenance and vintage there. Unfortunately, everything after that initial beguiling hit of tarte tatin on the palate does not have the depth or complexity to match. I will say the agave and stevia notes are fun but not when there is a paucity in the amount of distinguishable notes and the depth and complexity of each of these notes surrounding it. The glorious nose ensures the score rises above the many nondescript but well-made younger cask strength IBs I score 83-88, but I must take points away for the alcohol integration and every other aforementioned issue. Alcohol integration is table stakes even at high proof for this price, and only mitigated if the flavours are so arrestingly intense and complex as to overshadow the burn, or when water entirely solves the problem.