Master Blender Richard Paterson used five different California red wine casks to finish the single malts that went into Quintessence: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Zinfandel. The nose has a nice maltiness with notes of blackberries, Christmas cake, muted spices, and hints of licorice and almonds. The taste starts off with toffee and candied orange slices, followed by spicy touches of allspice and nutmeg, a hint of marzipan, and notes of blackberries and brown sugar in the background that add balance and complexity. The finish is long and sweet with blackberries, brown sugar, and a hint of toffee. (October, 2017)