A very fruity Highland malt finished for 48 months in a first fill Pedro Ximenez barrel, that gifted it with a very juicy profile. While PX is a very sweet dessert wine, it also has huge acidity, and it’s this trait that influenced the whisky the most. Already at the nose, it’s markedly sour, in a pleasant way: plenty of red fruits (raspberries, cherries), then oranges, but also fragrant ripe apples and pears. It also has a slightly earthy touch. At the palate, it’s definitely on the dry side: again, plenty of fruity freshness, appetizing and never explicitly sweet. There seems to be a faint whiff of peat, which also translates into a leathery note. The finale is particularly lively, spicy, leaving a tingling feeling on tongue and palate.