Wine Spectator: "Spicy. A deceptive delight that starts sweet with honey, leather and orange peel on the nose, then turns to spice on the palate. After a spot of honey on the tongue tip, the spices come on in earnest, with cinnamon and ginger. Leaves a long, spicy finish. Three types of cask: Sherry, Bourbon and new oak. (2/28/11)"
Made using a process unique amongst Scotch whisky distillers, it is matured in three types of oak casks -- sherry, bourbon, and new oak, before being married in unique Solera vats. The latter are always kept half full, creating a whisky with deliciously harmonious flavors. Gold Medal - 2005 International Wine & Spirit Competition.
*** Recommended, F. Paul Pacult (Spirit Journal): "The deep honey-like color is very pretty; superb clarity. The up-front aroma offers grainy/beany scents, with a backnote of paraffin; while I'd like to have a bit more aromatic substance here after aeration, the banana perfume is nice as is the subtle yeastiness. The palate entry tastes of baked banana and almond paste; the midpalate stage is notable for the deft touch of sweetness that's more dried fruit-like (white raisin) than honeyed and that's a plus. Ends up whistle clean, light-bodied, fresh.