A more aromatic, oaky version of this classic Speyside malt, less fruity and winey than expected in spite of a 30 months finish in Pedro Ximenez. The influence of the raisiny grapes of this sweet Spanish wine is still evident at the nose, but it remains overall quite dry, with bitter orange rinds and medicinal herbs too. The aromas are somewhat reminiscent of vermouth or aperitif bitters, very stimulating. It’s just as balsamic, and also oaky, at the palate: toasted brown sugar, long-infused black tea, farmy and earthy notes, all on top of the expected raisiny character. The tannic touch of the oak is noticeable, and it contributes to the stimulating background astringency and hint of bitterness. After a huge warm and peppery crescendo, the finale actually smoothens out and becomes fruitier and creamier, especially with water.