1997 Ledaig 20 Year "Munros"

This is the final dram from my recent exploration of Ledaig bottlings. A sample, kindly provided by a friend, of an independent bottling from Munros for K and L, distilled in 1997 and aged in an ex-bourbon cask for two decades before being bottled at 52.6% ABV. The initial aroma presents applewood smoked bacon, caramelized pear tart, and vanilla extract, followed by tangy barbecued short ribs and a briny, rocky minerality. It then transitions to sautéed cinnamon apples, candied lemon peel, and grilled peaches, culminating in candied ginger, cloves, and a moderate amount of campfire ash, with a noticeable ethanol burn. The palate offers a thin to medium body, beginning with applewood smoked bacon, caramelized pear tart, and charred orange peel. A gentle peppery spice emerges and gradually subsides, leading to tangy barbecued short ribs, burning hay bales, and a seaside rocky minerality. Notes of sautéed cinnamon apples, grilled peaches, and lime zest appear, transitioning into candied ginger, cloves, and moderate campfire ash, with a discernible ethanol burn. The finish is of medium duration, featuring charred, tangy short ribs, sautéed apples, seaside rocky minerality, and burnt hay bales. Overall, this is a superior dram that manages to balance a savory smokiness with delicate notes of slightly tart citrus, coastal minerality, charred hay, and a mild sweetness. However, the flavors are less pronounced than I anticipated given the high 52.6% ABV. Furthermore, after 20 years of aging, it lacks the mature oak characteristics I had hoped for. I compared it directly with the Ledaig 10 year old, and while the higher ABV resulted in a slightly more intense flavor profile, the two whiskies were otherwise very similar. It seems my idea of simply increasing the ABV of the 10 year old to amplify the flavors didn't quite work out as expected. I've discovered that my preference leans more towards sherry-matured Ledaig expressions.