A rich Speyside single malt with a long finish of 50 months in a first fill Pedro Ximenex hogshead: and yet, in spite of such a long influence from the sweet Spanish wine, it retains vibrancy and a dry appetizing character. Of course, it’s obviously winey at the nose, and extremely fruity too: apricots, peaches, cherries, dried plums, a whiff of orange. There is a certain sourness which balances the sweet fruits very well. The attack on the palate is surprisingly spicy, earthy, with a certain pleasant oakiness. Definitely drier and more peppery than expected, though without any trace of aggressive astringency. Then deeply infused black tea, and only after a few seconds (maybe with the addition of a drop of water) the creamy and honey sweetness takes first place, but still accompanied by a very marked spiciness. The finale continues to alternate between sweet and sour, creamy and spicy.