Nose

Candied lemon peel and lemon cordial. Fondant icing. Victoria sponge cake with raspberry jam and buttercream. Oat cakes. Rum-raisin ice cream. Caramel milk-chocolate bar. Hint of dried fig.

Palate

Light-medium. Stone fruit notes of peach, cherry, and sloe. Roasted pineapple. Subtle coconut macaroon. Caramel and hazelnut. Vanilla crème brûlée. Gentle notes of dried fruit-packed tea loaf.

Finish

Medium, with caramel, red fruit, and tea-like tannins gripping.

Comment

A pleasing presentation of some classic single malt Scotch flavours.