To the Dram! This whisky, bottled by Klubb23 at 66.4% Vol after aging for 7 years, has it's natural color. And I can only describe it as a deep mahogany. The Patrick, distilled at the Tullibardine distillery matured on a 2nd fill Sherry butt. And that is something you notice immediately.

While pouring a dram in my glass, I can smell so many different things! On the first sniff I get so much at the same time, but then all those layers trigger memories: My father in front of the Christmas tree, cracking open nuts coming from a red net. Me sitting in front of him. That was triggered by the notes of walnut, hazelnut and even some more exotic Brazil nuts. Before I can dive any further, a sweet note of dried fruits pop up and just throw me back to my first job selling cheese in Gouda. That shop a a corner selling nuts and nut mixes and this second layer triggers me into a memory of opening bags of raisins to scoop through a mix. A third layer kicks the nuts away and pours milk chocolate over those raisins to be served next to a slice of dried apricot.  A fourth layer gives me Christmas Pudding.
All this just on the nose, and they keep coming.

The first sip brings almost rum like sweetness: Cane sugar, a bit burned. Next to that more chocolate, but filled with thin, drooping caramel. And again multiple layers of fruit. The raisins return, as does the apricots. But now we also get fresher fruits.Orange Citrus notes mix with a hint of cantaloupe and even a small hint at papaya pops up. In the back we have some hot and sharp vanilla.

The finish is long. Just a smouldering layer of dark chocolate with the feeling you have to peel the skins of some sultanas from between your teeth. Insane.
I know I will enjoy this sample for a long time!