A markedly intense and very old-fashioned Speyside malt, thanks to a rather long finish of 38 months in a fresh Pedro Ximenez barrel. At the nose it has a thickly fruity aroma, alternating between sweetness and a sharply sour touch: dried raisins, but also ripe peaches, the sugary sweetness of Pedro Ximenez, but also a drier and sharper winey note. A hint of ancient oak furniture too. The same contrast between sweet fatness and dry character makes it so interesting and multifaceted at the palate: it’s definitely very winey, but also nutty and spicy. Dried plums, but also oranges. Towards the end, the drier and nuttier side starts to dominate, and it becomes very spicy, lively, with the sweetness relegated to the background. A very distinct note of cereals and flour emerges too.