Peated
Twenty years in an ex-bourbon hogshead, followed by a first-fill Pedro Ximenez cask resulted in a nose of heather moor-burn and burnt sticks, with toffee, caramel and meringue sweetness, dulce sherry and toasted macaroons. The palate is a classic combination of subtle smoke and burnt leaves with rich honey, dark chocolate, sweet sherry and muscovado; dry oaky tannins and spices tingle the mouth.