SMWS tasting notes:

A floral fragrance of blooming daffodils and hyacinths greeted the Panel at first before deeper and darker aromas took centre stage. Sultanas, currants, ginger, cinnamon and black pepper – like a black bun, a fruit cake wrapped in pastry, as well as figs marinated in PX Sherry. The taste neat was a chewy, slightly burnt Christmas pudding and cherries soaked in sweet red wine syrup. With a drop of water toffee apples, dark chocolate covered Brazil nuts and orange blossom flavoured candles on the nose were followed by liquorice sweetness and caramelised honey crème brulee. At thirteen years old, we transferred this whisky from an ex-Oloroso butt to a virgin oak hogshead with a heavy toast and a medium char.