Here’s a flashback to a whisky that I was introduced to back in April, while pre-gaming for Whiskyfest DC: Bunnahabhain 13 Marsala Finish. This bottle takes 10 year old, standard Bunna juice and finishes it in Italian, Marsala wine cask for an additional 3 years. Thanks to the generosity of my friend @Telex, I was given an additional pour of this after the festival to enjoy and review at a later date. This is that review. The color is deep caramel and toffee, with thick, oily legs and a nice steady oil slick all the way around the tasting glass. It’s bottled at 46.3% and I believe it’s natural in color and isn’t chill filtered. I don’t seem to recall what he paid for the bottle, but I’m pretty sure it’s rare. The nose has a wonderful grapy-ness with some crisp, tart apples. There’s a little pie crust and fresh cut oak, but no real depth of these flavors. They all come and go as I let it set in the Glencairn. However, the palate reveals complexity and some depth, which was a pleasant surprise after the nosing, a deep rich vanilla and sweet wine. It’s sticky-sweet and just envelops the tongue and stays there until you wash them away. There’s some barrel astringency, but it helps release some warmth and reminds you that you’re drinking whisky and not eating a dessert pie. The finish is medium length, warming and very nice. Overall, this one was much like the Springbank that Jason sent home with me. I didn’t enjoy it as much while at the hotel, but I really got a kick out of it on its own and without all the competition it faced in the hotel room. I’d say it’s a solid, 4 star dram and I wouldn’t mind having an additional pour for those days when I’m looking for a nice, dessert whisky. Cheers.