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, caramel, and then a markedly roasted note of coffee, and finally an intense balsamic oakiness of old furniture and pinewood. At the palate it’s just as deeply raisiny, rich and chewy. It has the dark toasted sweetness of chestnut honey, immediately backed by a strong and spicy tannic presence. The finale is sweet, but much less than expected: very toasted, with bitterish notes of black liquorice and gentian root.