Using sherry to finish a single malt is nothing new in the world of whisky. But using Pedro Ximenez sherry casks to finish one of the smoothest, most delicate single malts to emerge in the past decade is something that certainly grabs my attention. Starting strong with such a supple spirit, the sherry delivers a depth to the dram that makes it worth seeking out. Nose: Arriving with a resounding waft of almond off the top, the round, woody tones yield to distant leather and light brown sugar. Faintly grassy, hints of coffee come paired with orange chocolate, with this final element only being elevated when a splash of water is added.
Palate: Fans of the 1993's soft, buttery mouthfeel can take heart in the fact that it continues unabated. Delivering what is promised on the nose, rich brown sugar elements arrive coupled with the orange chocolate, eventually giving way to the sherry notes, yet somehow remaining not overly sweet throughout this evolution.
Finish: Somewhat tart and curiously dry, the nutty notes of the sherry slowly fade away returning to a deep, dark chocolate that lingers long and late.
Overall: Built on the Vintage 1993, this expression is a very successful augmentation of it. Surprisingly punchy at 46% ABV, it is a complex whisky with heavy chocolate notes running throughout. Thanks to the Pedro Ximenez finish though, this is combined to great effect with nutty elements that serve to render this an ideal dessert whisky. With its recent arrival at the LCBO facilitating a much easier find, my preference is to consume it neat. But enjoy it as you wish as its $79.95 price point is certainly fair for a whisky that plays with the senses as well as this one.
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