A blend of malts from a handful of prestigious Highlands and Speyside distilleries, married together for the final 42 months in a second fill Pedro Ximenez hogshead to better harmonize their flavours. The nose is very complex: slightly oxidative (no doubt due to the influence of the cask), with notes of old wood, wood polish, medicinal herbs, a touch of camphor. Contrasting with these balsamic notes, there is a whiff of cereals and flour, and of overripe fruits. Its taste is just as complex: initially very balsamic and oaky, it follows with notes of almonds, tamarind, and even passion fruit. It remains on a very dry profile, winey and sherried, but there is no obvious raisiny influence: on the contrary, it grows more astringent, tannic and toasted in time, building towards a very oaky and spicy finale.