A very robust but balanced release of a classic Speyside single malt, caught at the perfect age of 12 years. This distillery is one of the few remaining ones to still use “worm tubs” to cool their spirit, and this translates into a rather fat and full bodied taste: very waxy, very mineral, very “old Highlands” style. At the nose, a slightly sour touch of candied oranges is dominant, with just a hint of grapey influence from the 15 months finish in Pedro Ximenez. The influence of the casks means it’s a fruity whisky, full of dried plums and apricots, but at the same time it remains dry and austere, never dominated by the sweetness of the wine. It remains appetizing, tight, vibrant, nervous, with a very spicy peppery and tannic aftertaste.