The aroma on the nose is predominantly vinous, decidedly Port: raisins, pecans, red fruits, orange peel. Malt in the form of butter biscuits is very present, over time it opens to hot scents of vanilla, caramel, a pinch of nutmeg and a herbaceous background, all harmonious and delicate. The mouth is rather dry and hot, with chilli and spices that overlay dark chocolate, ripe fruit (apricots, apples, red fruits), hazelnuts, candied orange and malt. Touch of anise and wood in the background. A precarious balance that holds. Medium length finish, of chili pepper, hazelnuts, orange peel, wood. On the razor's edge, you expect it to slop at any moment, but it doesn't happen. The contribution of Portuguese wine barrels is on the edge of invasiveness, well supported by the body of the whisky, but reaffirms how difficult this marriage remains.