We had many barrels from the same distillation batch to choose from, and this is one of the richest and most winey, but still very balanced in marrying the influence of the 16 months finish in first fill Pedro Ximenez, and the trademark mineral and flowery style of this medium bodied but quite dry Speyside malt. At the nose it’s quite markedly winey, with huge notes of sherry. Actually rather dry and nutty, which is surprising considering the sweetness of Pedro Ximenez! Of course there are also raisins, orange rinds, dried plums: the fruitiness balances the wine. At the palate, it shows a multifaceted style: the initial slightly tannic attack is soon followed by orange juice, vermouth, dried dates and raisins. It alternately dances between fruitier/sweeter and drier/spicier, and the addition of water can make the balance momentarily shift each way. The finale if very spicy, warm, and slightly astringent.