The influence of a larger cask on maturation is usually slower, and this is why we waited a long period of 52 months for the finish in a fresh Pedro Ximenez butt until this Speyside malt was finally perfect for our taste. And yet, it still is a very lively whisky, not too dominated by the sweetness of the wine. Quite fresh, citrusy and spicy at the nose, it has a fruity touch (apricots, peaches) but also a certain flowery quality. At the palate, it’s initially difficult to find the PX: it’s actually very dry, a bit astringent, with notes of unsweetened orange juice, and it’s also remarkably salty and peppery. Only at a later stage and with a drop of water it relaxes into a fruitier and sweeter profile, with plenty of dried apricots, though it still retains a pleasantly sour touch. The finale is increasingly salty, spicy, and very appetizing.