We chose a rather long finish of 42 months for this Speyside malt, but to compensate for such a long time and to avoid overwhelming the delicate spirit, we opted for a second fill Pedro Ximenez barrique and its more subdued influence on the whisky. Initially slightly muted at the nose, it then opens up to delicate notes of raisins and dates: buttery, but also with a touch of old balsamic vinegar. At the palate it’s initially very smooth, creamy: butter pastries, again dates, raisins and dried plums. The initial smoothness is very soon replaced by an increasingly oaky, spicy character. It becomes very peppery, herbal, with notes of black tea after a long infusion, for a markedly dark and tannic, but still quite rounded, finale.