A juicy, rich variation on a classic Islay malt, thanks to the 10 months finish in a fresh Pedro Ximenez hogshead. As it often happens with this combination, the maritime and smoky profile of the whisky is transformed into more than the sum of its parts. While not explicitly winey at the nose, it’s obvious that there is a raisiny sweetness. Peat smoke is not hidden, on the contrary it’s amplified by the interaction with the PX, taking that typical lovely balsamic profile: camphor, eucalyptus, mint. The influence of the cask is exemplary at the palate too: it’s creamy, quite sweet, but also very leathery. The smokiness almost translates into a roasted coffee note. It strikes a happy middle ground between traditional Islay peat, and a richer style. The finale grows spicy, tannic, peppery.