Red apple, dried fig, clove, baked ham, and plums boiled in sugar in this warm, fragrant, and aromatic whisky made with Spanish malt. The complexity of the nose is not sustained, as the spice characters dominate the palate after the initial few seconds. Baked orange, verging on tropical fruits, is overthrown by the black pepper and clove welling up from the underside of the tongue, leaving a bitter chicory aftertaste. (900 bottles for U.S.)