The sweet heat of Spain meets the hardy character of Scotland.
The nose finds sticky dates and dried figs, chocolate-coated hazelnuts and treacle smeared on dark rye bread; also something of a bodega in Jerez – jamon Serrano dipped in Pedro Ximenez and a still-glowing cigar butt crushed under a leather heel on an oak floor.
The palate is like stealing a kiss from the Firebird – chilli chocolate, Black Forest gateau, dark toffee, lebkuchen and Christmassy Swiss birnbrot flood the mouth; then comes toasted coconut and muscovado-glazed ribs grilled over hickory chips.
The finish has warming anise, liquorice and chilli and enough leather to make you think of relaxing in an armchair;
a delightful winter warmer and medicine for the soul.