Nose: Hugely sherried nose with a core of Brazil nuts, freshly roasted espresso coffee beans and hints of moss on a Spring day.
Palate: Gingernut biscuits and salt caramels meld with a core of lovely creamy malt. The whole thing is rather oily and thick, coating the palate with soft spices, double cream and honey.
Finish: Honeyed, ginger-led finish. Digestive biscuits on the very tail.
Overall: A beautifully spicy whisky with a predominance of fresh ginger.