A blend of two casks with complementary characteristics: one finished for 64 months in second-fill Oloroso sherry, the other for the same period in second-fill Pedro Ximenez.
Nose: Glenglassaugh Portsoy reveals fruity and spicy notes, with hints of dried fruit and caramel. Mouth: On the palate, this single malt reveals flavors of candied fruit, vanilla and toasted oak, offering a velvety texture and subtle sweetness. Finish: The finish is long and warm, leaving notes of tropical fruit and honey on the palate.
Nose: Notes of subtly spiced cereals, mango, papaya and pea pods. Traces of hard toffee and light oak chips. A drop of water reveals notes of cinnamon brioche and salted caramel.
Mouth: Silky and fluid with an intense taste of sweet butterscotch, a spicy-dry and woody intensity. The addition of water softens the honeyed sweetness of the creamy, smooth Swiss milk chocolate, with just a hint of salt in the mid-palate. The mild spices now keep the sweetness in check.
Finish: Short and rather intense, with spicy chili pepper notes.
Nose: Aromas of ripe fruit, vanilla and cinnamon. Mouth: An unctuous texture with notes of honey, cereals and spices. Finish: A long, warm finish, marked by hints of oak and dried fruit.
Nose: Rich in dried fruit and slightly vinous, notes of breakfast cereal.
Mouth: Notes of cereal, orange, marzipan, slightly tannic, medium-bodied, fresh and mineral with notes of toast and pastry.
Finish: Dry, spicy a pleasant contrast of honey and salted peanuts.