Almost two years of finish in first fill casks of the great Hungarian dessert wine gave life to a unique whisky, assembled from two barrels with a very different but complementary profile: one sweeter and fruitier, the other spicier and peppery. At the nose it’s very mineral and quite waxy, with plenty of apricots and orange juice. The complexity and interaction with the wine fully express themselves at the palate: honeyed, full of candied fruits, citrusy and spicy. It reminds of the Italian condiment called “mostarda”, with the interplay between the sweetness of fruit and the peppery note of mustard. Still, it remains agile, very malty, with notes of quinces and mirabelles, and an old Highland style: still very classic in spite of the wine finish. The finale is firm, mineral, with a hint of tannins.