Winey, oaky and very aromatic, this Speyside malt was enhanced for 42 months in a first fill Pedro Ximenez barrel. It’s quite a long finish, considering the use of a fresh cask, and the result is obviously very influenced by the wine: this is already noticeable from the nose, but it’s not a fruity and overly sweet sherry bomb. On the contrary, it remains quite dark and balsamic in style: notes of vermouth, orange peel, aperitif bitters. There is some nutty astringency, but the pepper and the tannic intensity win. It’s just as balsamic, dark and oaky at the palate too: a very tannic, winey, nutty attack, but with water it finally reveals a juicy sweetness of dried plums, orange peel and candied fruit. Only moderately raisiny, it remains rich, enveloping, darkly winey and chewy in the finale too, with a touch of camphor and aromatic herbs, and a warm and muscular style.