Tasting Panel Notes

Take me to heaven and back: Interesting how this distillery creates their robust distillate. While many will employ worm tubs, these guys use stainless steel in their shell-and-tube condensers. Nerd alerts aside, this beautiful malt spent all 15 years in sherry casks. First in Oloroso and then PX, the result is a sherry lover’s dream. All the dried fruits, baking spices and rich confections you could think of in one glass. 

Tasting Panel Note: Into our nostrils fell popcorn topped with freeze-dried raspberries, candied lemon peel, salt and powdered hessian. Pedro then joined the party, with the palate full of leather, ginger, treacle, and a honey and raisin puree. A tickle of water teased out toffee, mince pies and prunes on the nose, while the palate displayed strawberries and cranberries in salted caramel sauce. After 10 years in an ex-oloroso butt, we transferred this to a first fill Spanish oak Pedro Ximénez butt for the remainder of its maturation.

USA allocation: 90 bottles