Such an old peated whisky from an Islay distillery with a full maturation in sherry casks is a rare thing to taste. The match between smoke and wine is not an easy one, but when it works it’s a marvel: in this case, the secret lies in the use of a second fill cask to restrain the sherry from overwhelming the peated malt completely. The influence of the wine still is very strong, though: from the very first whiff, the nose is dark, leathery, oaky and with slightly musty notes. The interaction has led to something that has a unique character of its own. At the palate it’s dry, very nutty, tarry, with big notes of mint, camphor, eucalyptus, unsweetened liquorice: so balsamic, and yet kept fresh by lively hints of orange peel. Water helps to open it up and make it slightly easier, but its dark and impetuous character is not easily tamed.