It´s truly stimu lating to study how this multi-faceted spirit evolves. We are faced with a
marriage of opposites: an inversion of the usual serving order. Aberdeen Angus roast
beef and Vignola cherries; it´s like finding sweetness in a supposedly sour fruit. The austerity of this very "beefy" single malt mingles with the pungent sweetness of the sherry cask.
Instantly, a string of smells unravels, the nose hit first of all by sulphurous notes that mask
the spir it´s myriad different sides. Then, opening up, it reveals slightly salty and per fumed
tones then lastly, and rather surprisingly, pronounced sweetness on the palate, as juicy as
any May fruits. Next come scents of snuffed out matches and thermal fumaroles. We´re
treated to a series of sharp and, at the same time, oily aromas. Impress ions that are at
once confuted in the mouth. The sweet tones quickly join together and the most persistent ones then linger, more as an aftertaste.
Dried fruit and quince prove that, yes indeed, opposites do attract and oddly enough
complement one another, here in a harmonious blend of virtually-forgotten tones and