Nose: Pot Still spices with rich cooked fruit, baked apple, mango and black cherry. Hazelnut and a touch of new leather fuse with toasted American Oak.
Palate: A mix of ripe fruit sweetness from the Marsala seasoned wine casks. While the fruit remains, sweet red pepper and cracked black pepper add some spiciness, finished by notes of American Oak and barley.
Finish: An extra long infusion of fruits and spices.
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Nose: Apple tart and toffee are delectably deepened by a subtle note of forest floor. Then Glenmorangie's fruity bursts of baked apples, oranges and pears fill the air. A splash of water releases scents of butter candy, more sweet pastry and a touch of beeswax, delicately lightened by mint.
Palate: Sweet and almost sparkling, like toffee apples and baked pears scattered with almonds and slices of mandarin orange. That fruitiness is deliciously threaded with clove, star anise and soft hints of leather.
Finish: Long, elegant and gently mentholic.
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