Very fine on the nose for a Speysider, it shows a spring-like aroma profile: floral meadows, a hint of honey and just a hint of the fruity and vinous notes that you would expect from a Pedro Ximenez Butt aged for 20 months. On the palate it definitely becomes fuller and more assertive, not to say more complex: it starts with big notes of grain and flowers, then it definitely becomes rustic. Some wood chips, a touch of wet leather, beeswax, but then it goes back into sweeter territory with tropical fruits and oranges. Ultimately it's quite dry, but still not explicitly winey. The dry character intensifies in the aftertaste, which finally expresses the vinous astringency, as well as a lively spicy and mineral note.

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