A very rich and ripe Speyside malt, made fruitier and spicier by a finish for 36 months in a first fill Pedro Ximenez barrel. At the nose it’s very organic, even slightly farmy, with huge notes of overripe fruits: luscious, intense, with an obviously winey touch. The interaction between the already very fruity and medium-bodied spirit with the sweet and dark Pedro Ximenez brought the whisky to an impressive level of maturity and complexity at the palate. Smoother when tasted straight, and leaner with a drop of water, it has an initial tannic and peppery attack and then it opens up to nutty, slightly oxidative notes typical of the wine. There are apricots, peaches, dried plums, and even a sweet touch of chestnut honey, but overall it remains quite dry, with notes of tamarind. The finale is spicy, warm, richly oaky.