More full-bodied than the average old grain whisky, it has matured to perfection thanks to the long influence of the oak, including a very extensive finish for 75 months in second fill Pedro Ximenez. What we found particularly striking at the nose is that it almost reminds us of some fine old Caribbean rums: very deep dark notes of toasted sugar, a very aromatic profile full of mint and overripe bananas, rich in esters. It has a winey touch, but also a brooding oaky character, with a hint of old bookstore. Its taste is somehow reminiscent of the Caribbean, too, with heavy notes of brown sugar, putty and plasticine, medicinal herbs, deeply infused black tea, and a lot of sweet wood. It’s not tannic, bitter or astringent in spite of the long time in a cask: on the contrary, it’s very creamy and honeyed, muscular but extremely smooth.