The descriptors came thick and fast on the nose, including butterscotch, marzipan, roses and candied grapefruit peel next to soft leather and cigar boxes. On the palate there was, to begin with, a definite woody flavour but that soon evolved into nutty and fluffy whipped brown butter, candied blood orange slices and chocolate button shortbread cookies. After reduction, we detected prune tart with frangipane, blackcurrant jam on warm croissants and toasted almonds. The taste was a slice of Selkirk bannock with plenty of butter and strawberry jam, and a side of dulce de leche. Following 10 years in a first fill ex-bourbon barrel, we transferred this whisky into a first fill American oak PX hogshead.