A very old grain whisky, unusually rich and intense in its flavour profile thanks to a finish for 24 months in a first fill Pedro Ximenez cask which enrichened it with sweetness and an intense amber hue. At the nose it’s extremely raisiny, deep and dark: very reminiscent of the Spanish dessert wine which was previously contained in this barrel. There’s raw brown sugar, dried plums, and then a slightly pungent estery touch, with balsamic hints of mint and camphor. At the palate it’s just as deeply raisiny, rich and chewy. It has the dark toasted sweetness of chestnut honey, with tannic notes of strong black tea. The oaky character builds in intensity towards a very peppery, but still very honeyed, finale.