This fourth release is a single cask matured in a Pedro Ximénez hogshead, a cask type known for imparting rich, dessert-like character. The PX influence is immediately evident, delivering classic notes of dried fruits such as figs and dates, alongside subtle touches of leather, tobacco, gentle nuttiness, and the deep sweetness associated with sherry-seasoned oak. These flavours rest upon a smooth and creamy new-make spirit profile that remains clearly discernible beneath the cask’s intensity, allowing the underlying spirit character to shine through despite the strength of the maturation.

This release reflects the continued use of Maris Otter malted at Warminster, fermented with a combination of M1 distilling yeast and S-04 English ale yeast, and distilled in direct-fired copper pot stills. The long fermentation window, traditional distillation approach, and expressive PX cask collectively contribute to a layered and full-bodied whisky, presented both at cask strength and at a distiller-selected bottling strength to showcase different facets of the spirit.