Originally matured in a refill bourbon barrel, this Islay malt was then finished for three years in a second fill Pedro Ximenez hogshead. We then re-racked it for the final ten years again in refill bourbon, to let it rest without becoming too winey. It’s quite a fruity “old school” whisky, rather than a smoky one: at the nose, it’s almost impossible to detect peat. We have ripe bananas and apricots, beeswax but also a mineral note, and then a touch of leather and camphor. The juicy and fat character is even more marked in the taste: sweet, creamy, chewy, again with plenty of very ripe mixed fruits (banana, orange, passion fruit). And finally we also find a faint hint of peat smoke, completely integrated in the fruitiness, with a farmy and leathery note too. It remains on a sweet and gentle side and with its lovely overripe fruits until the end, in spite of a final increase in tannins and a blast of pepper.