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Sherried single grain Scotch whisky, distilled at the Cambus Distillery back in 1993. After maturing for 26 years in a single sherry butt, from May 1993 to 2019, it was bottled up by James Eadie at cask strength, producing 617 bottles.
Marzipan and fruitcake, with coconut cake, lemon, honey and oak spice.
Lots of sherried fruit, with young oak, Bounty bar, a drizzle of honey and black pepper.
A hint of oak char on the finish alongside oodles of sweet, jammy berries and a prickle of spice.
