Distilled at Linkwood in 2007, this single malt was aged for 11 years, the last 10 months of which it spent finishing in a first fill Pedro Ximénez sherry hogshead. It was bottled at cask strength by James Eadie , and only 292 bottles were released.
Dried apricot, orange marmalade on toast and freshly baked cookies.
Oak spices, a scattering of forest fruits, dark chocolate praline, chocolate sponge cake and lemon curd.
Melted chocolate and a splash of citrus on the finish.
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