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To create this small batch bottling from Tomintoul, master distiller Robert Fleming selected single malt aged in a host of American oak bourbon barrels which was then married and finished in Pedro Ximénez sherry butts from Andalucía, Spain. You'll find complex layers of malt loaf, fruit cake, cocoa, and oaken spice here.
Treacley notes of dates and figs join dense malt loaf and warming winter spice.
Fruit cake, layered with juicy soaked sultanas and toasted marzipan joins candied nuts and cinnamon swirls.
Sweet baking spices linger, with a dusting of cocoa, toffee, and a touch of drying leathery oak.
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