A new recipe, one that employs a higher proportion of Sherry-influenced whisky. Initial sniffings are briny, salty and cotton candy sweet; aeration adds scents of pastry, baked pear and butterscotch. Palate entry is rich, almost jammy and peppered with salty/winey flavors; midpalate explodes with deep tastes of maple, honey, brown sugar and toffee. Finish is long, nicely balanced between the sea salt and the sherry, and succulent.

Aromas open up with sweet baking spices, fruit leather, yeasty bread and gentle smoke. Medium viscous on the palate the texture is luxuriously grainy with hints of brown sugar, and a nutty coffee with cream finish.