Nose: fairly shy. It’s malty, with hints of walnuts, peanuts and wood dust. The wine didn’t leave a big mark. Butter cookies with light vanilla, along with pepper and dried grassy notes. Then a few mineral touches as well, which is the only Islay element I’m getting so far.

Mouth: now full of hazelnuts, toasted almonds and caramelized walnuts. Toffee appears, with nutmeg and clove. A lot of latte and milk chocolate. In the distance there is a lemony note but this is certainly not a fruity whisky. Then pepper and a tablet of bitter chocolate filled with marzipan. Again, the wine is probably responsible for the bitterness and a sulphurous touch, but it doesn’t make it overtly vinous.

Finish: medium length, with baking spice, coffee and wine tannins.