For the finale of my small Glen Scotia series, I have a small sample of their 25 year that bumps the ABV of the 15 and 16 from 46% to 48.8%. The nose starts with a mix of lemon meringue pie, limes, burnt hay bales, light ocean brine and dusty old leather bound books then pipe tobacco along with seaside rock minerality followed by chamomile tea, brut champagne, apricots and mango that transitions to ginger, cloves, black pepper, and antique polished furniture with light ethanol burn. The taste is a medium mouthfeel starting with slightly soured but creamy tropical fruits before a mild pepper spice that quickly fades to charred lemon, kaffir lime leaves, burning bales of hay, light ocean brine and dusty old leather bound books then dark chocolate covered toasted almonds followed by chamomile tea, brut champagne, apricots and mango that transitions to ginger, cloves, black pepper, and an ashy oak spice with medium ethanol burn The finish is medium length with burnt hay bales, soft creamy tropical fruits, sea salt taffy, spicy dark chocolate mocha and dusty old leather bound books. This is an excellent dram that brings in those typical Glen Scotia notes of citrus, farmyard, ocean brine, rocky minerality, and tea that the additional aging has polished out those sour fruits into softer, sweeter and creamier fruits along with dusty books and antique furniture. The flavors are much bolder than the 15 or 16, likely from the additional years resting in the barrel and the extra ABV, that are expertly balanced, but have a bit more of an ashy bitterness than I'd prefer in the beginning of the taste and start of the finish. At a price of $400+ a bottle, this is an expensive treat that I wouldn't recommend buying as you can get better whisky for a much lower price. If you happen to be able to find a sample or a fair price at a bar, I'd recommend giving it a try as it's a fun one to explore, but not something that I think can justify that premium price.