This whisky comes from 114 barrels of whisky that Corby’s Dr. Don Livermore used to study the impact of wood on maturation for his PhD at Heriot-Watt University, and gets its name from his doctoral dissertation. The nose is warm and spicy with a nice oakiness and a hint of allspice, with maple and honey notes adding a nice balance. The taste is sweet and slightly tart at first with a touch of green apples, then turns spicy with allspice, clove, and a hint of cinnamon candies. The spices fade to reveal sweeter notes of honey, maple, and brown sugar. The finish is long with a good balance of fading spices and a nice sweetness. (April, 2017)