Nose

Rich dried orchard fruit — apricot, dried cherry — mingled with baking spice, toasted oak, and a faint undercurrent of vanilla bean. Twenty-five years in wood lend a deep, almost honeyed complexity to the opening aromatics.

Palate

Layered and full-bodied, with caramel, cracked black pepper, and dried fruit at the center. Oak tannins are present but well-integrated, framing notes of butterscotch and cinnamon bark without overpowering the softer grain character underneath. A delicate herbal quality — reminiscent of dried sage — threads through the mid-palate.

Finish

Long and warming, with lingering oak spice, a fading sweetness of toffee and vanilla, and a gentle dryness that reflects the whisky's extended aging. The finish evolves slowly and rewards patience.