You sum it up right there. I also have a couple of young Swiss whiskies and my take on it is that it's been bottled way too early. 3 years simply isn't enough time to develop true character and the abv probably wouldn't make it cask strength even if it's straight from the wood.

Steve's Linth whisky at the Rappi brewery is very good and is getting quite old now - about 8 I think - but of course it is made from the Maze beer so isn't strictly whisky as it contains adjuncts - but having said that, it's better than the other Swiss attempts I've tried.

All is not lost - there is a fantastic whisky club in Switzerland - a branch of the Ediburgh club - and it can be found here. Many cask strength whiskies unavailable elsewhere. The Cao Ila is just dreamy.