76.150 Glory be to the pâtisserie (Vaults Collection)

Description

This meaty, Speyside distillery returns to Aussie Outturns with a full sherry-matured expression that saw 28 years in an ex-oloroso with a further 4 years of maturation in Spanish oak PX wood. 32 years of sherry influence has left this dram with a gentle array of flavours — juicy fruits to begin, leading to the likes of cinnamon, caramelised walnuts, dark chocolate, and some cream-filled pastries — and a less meaty character than previous expressions. This is certainly not a sherry bomb; a dram to sit with and uncover.

Golden rays from heaven radiated through the pâtisserie window and illuminated waxed lemons, ripe apples and a punnet of juicy strawberries that rested on soft chamois leather oven gloves. As the sun lowered in the sky, bright beams glanced over blackcurrant jam on warm scones, sugary rock and creamy vanilla. The sun set further with a drop of water, the now orange light glowing on blocks of dark chocolate with spicy cloves, caramelised walnuts and toasted chestnuts. The final burst gleamed its radiance on pears poached in pineau des charentes, dusted with a little cinnamon and served with vanilla cream. After spending 28 years in an oloroso butt this was transferred to a Spanish oak Pedro Ximénez butt for the remainder of its maturation.