Apricot isn’t a flavor I recall encountering previously in a whisky, but I found it here, subtly, on the nose and in the mouth. Turns out it’s one of the primary flavors of Marsala, I later discovered while researching this fortified wine made from white grapes. (Score one for my flavor vocabulary, which I rarely feel confident in.) That fruity note is one of many lovely components to this well balanced whisky. I also noted a sweet grape must on the nose and a sweet light peat that takes on a thicker texture in the mouth — not medicinal or barbecue but something like smoked bread or cake if there is such a thing. There’s also a soft creamy note throughout, including on the long finish where the sweetness and peat blend harmoniously. Despite the wine casks and the smoke, it never feels heavy or overpowering, though I bet the higher ABV version it’s also released is also delicious. A good deal at it’s original price of $80.