Specially assembled from three casks with complementary traits, for the perfect balance between sweetness and tannic vibrancy, this rare Speyside malt took a big influence, in colour and taste, from the 12 months finish in Pedro Ximenez. At the nose, it is both very raisiny, with dried plums too, but also markedly oaky, with balsamic notes of sawmill and resin. The initial attack on the palate may seem sweet, but it’s not exactly so: it’s more rich, chewy and juicy than actually sweet, and at the same very toasted. There’s cooked brown sugar, toffee, dark chocolate… but also a slightly tarry note. Quite oaky, too, and this character tends to grow more and more towards the end, especially if water is not added.