From a large array of barrels from the same distillation batch, we selected the sweetest, juiciest, most succulent and fruitiest one for a really enchanting bottling. Finished in a first fill Pedro Ximenez barrel for 16 months, this is a perfect example of how a flowery and mineral medium bodied whisky from Speyside can really turn into fruits galore with the right choice of cask. As usual, with such a sweet wine cask, the trick lies in not going over the top, and limiting the finishing to just the right amount of time. At the nose it’s rich with peaches, orange juice, raisins. Not explicitly winey, and definitely not astringent. The same ultra fruitiness comes back at the palate: again peaches, oranges, dried dates, even a hint of banana. What we love about it is that it’s fruity but never cloyingly sweet: on the contrary, it retains a mineral and tannic drier backbone. Add water to your desire to make it even smoother and enjoyable.