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Distilled in 2006 at Royal Brackla this magnificent single malt spent the following 15 years resting in a single hogshead. That cask made its way to the experts at indie bottler Wemyss Malts, who opened it up to release a total of 286 bottles.
Zesty, floral Earl Grey tea, and resinous pine. A touch of vanilla and cacao.
Honeyed baklava and Turkish delight keep things floral, with vibrant citrus zest, gingerbread, and sandalwood.
Vegetal herbs join at the end, while aromatic spices, roasted almonds, and oaken caramel linger.
