The secret to the very dry, nutty and winey profile of this Speyside malt is a finish for 30 months in specially selected sherry butts which had been previously used to mature Oloroso for more than 60 years. The result is very different compared to a young sherry cask, because the barrels had so much time to absorb the wine and season the wood: a much more traditional approach. At the nose it’s obviously oxidative, astringent, with balsamic vinegar and slightly sour fruits, and most definitely nutty. It’s just as dry, sherried and nutty at the palate: we can find mostly yellow-fleshed fruits, and a hint of red berries, but it then evolves into an appetizing dryness that matches well with seasoned cheeses. It grows even more astringent and spicy towards the end.