The choice of a second fill Pedro Ximenex hogshead for a 36 months finish results in a perfect balance between enriching the whisky with a noticeably winey and fruity touch, while retaining the flowery and delicate character that is typical of this distillery in the northern area of Speyside. In spite of the sweetness of the Pedro Ximenez, the result is winey but surprisingly dry: at the nose, we find fragrant notes of pears, apples, oranges, and only a hint of raisins. At the palate it’s initially very dry but not in an aggressive way, and it releases even more fruitiness and smoothness with the addition of a drop of water. It’s quite winey, though, without any marked sweetness: on the contrary, it remains oriented on slightly sour notes of red fruits (raspberry and cherries), together with the more common notes of apples and oranges. The finale is spicier, with an increasingly astringent profile, but not explicitly tannic.