Amontillado is an Andalusian Sherry, produced in the Montilla region since the 18th century. Without going into detail that I do not control, the Amontillado is produced on a Fino base that will mutate 'abnormally' whose contact with the air is very limited to avoid rapid oxidation. It can also become Amontillado thanks to an additional fortification of alcohol, going from about 13% to 17% and finishing its maturation in old oak barrels. It is thus classified halfway between a Fino and an Olorosso, developing notes of wood, dried fruit and tobacco. The combination of these barrels and the peated whisky produced by the Tobermory distillery works particularly well. This is my taste anyway, as for the port casks in general. www.passionduwhisky.com
Nose: fat and voluptuous peat as Ledaig can do. Leave him a few minutes to calm his ardor and you will receive tobacco, candied oranges, a minty presence, or pine. Milky caramel. The aeration will introduce the following, namely salt.
Palate: This peat brings with it a massive dose of salt, it's impressive this instant domination. Overall it's Ledaig in all its splendor, with horses under the hood. Then we will touch something more fat, fruity, always with orange marmalade, a set of small black fruits. It's still very powerful.
Final: The salt will persist, the peat will be more medicinal, with also elder syrup, berries and other small black fruits. Tobacco smoke. Camphor.