After many bottlings of Clynelish with Marsala or Oloroso sherry finish (or from traditional bourbon casks) we wanted to try something different. Was it possible to add an extra layer of richness to the malt by resorting to Pedro Ximenez, but without overwhelming its original character? The results prove it is, and the secret was keeping the period spent in the PX barrels short. This Clynelish is just as mineral, vibrant, compact and pure as a traditional one… and only a pleasant touch of ripe dried plums, dates and figs both at the nose and on the palate betrays the influence of the dark and richly sweet wine. The overall effect is still very balanced, not cloying, and with a pleasantly nutty aroma and aftertaste.