This is Penderyn unleashed — bottled at cask strength and finished in an extremely rare Carcavelos cask, a fortified white wine from Portugal that brings oxidative complexity and regal heft. This is not for sipping absent-mindedly. This is a whisky to reckon with.

The nose is bold, brooding, and utterly unique. Dried fig, salted caramel, and espresso roast sit atop a base of toasted walnut and treacle. There’s a vinous, oxidative note that echoes old sherry and tawny Port — think rancio, dried orange peel, old barrels and antique books. Behind that lies leather, dried tobacco, cracked black pepper and a faint memory of sea breeze.

On the palate, it’s an explosion. The alcohol hits first — warming, intense — but behind it comes a torrent of flavour. Burnt toffee, date syrup, dark chocolate, candied ginger, and rum-soaked raisin. There’s a lovely balance of sweetness and dryness, with bursts of citrus and spice. Nutmeg, clove, and cinnamon dance across the mid-palate, while the Carcavelos cask lends a saline, nutty, almost umami richness that makes this whisky feel closer to old Madeira than Scotch.

The finish goes on forever. Tobacco, fig, roasted nuts, leather and spice all unfurl like a closing movement in a symphony. Add a few drops of water and it opens beautifully, showing more fruit, florals, and delicate waxy notes.

Drink it slowly. This is a rare cask, a complex experience, and a whisky that demands attention. Best enjoyed after dark, with nothing but time.