This highland whisky was distilled in 2014 and matured in both a Bourbon Hogshead and then a 3-year seasoned 1st Fill Oloroso Sherry Hogshead sourced directly from Spain. Limited to 301 bottles, NCF and NC.
Appearance: Copper/burnt sugar. A thin swirl line with an immediate abundance of medium to thick long trails. A decent viscosity in the film that clings to the glass.
Nose: Confectionary sugar, digestive biscuits and hedgerow fruits emerge first. The ABV is evident but not overwhelming, which is something that AD Rattray does very well, even with the really high alcohol bottles. There are distant orchard fruits, in the form of red apple and pear, along with a mellow custard vanilla and honey. As the dram develops it becomes like a fruit pie in a glass, very pleasant nose indeed.
Palate: Not a hugely oily mouthfeel, but a shade more viscous than something I would describe as ‘thin’. The ABV is more evident on the palate. A tingling of white pepper accompanies the far more obvious lighter fruit notes. Apple again, blackberries and raspberries. The honey and vanilla notes are consistent with the nose. The almost rye spice heat builds quickly on the chest, which offers a nice dimension to accompany the fruits. A bitter blood orange note appears after a time, not my favourite flavour.
Finish: The bitter note, along with the remnants of the spice and some lighter fruits last for a medium amount of time. The last note to fade is the fruit and there is a very subtle dying.
Overall: It’s ok, not my favourite bottling by a long way but I’d definitely not say no to a dram, if offered.
