Bunnahabhain 2004 Mòine Pedro Ximenez 17 year

Aged for 17 years, this exclusive peated spirit from the distillery was made in December 2004. It rested in refill hogsheads, then moved to PX casks in March 2016 for a five-year finish before bottling at 51.8%. The aroma is intense and strong, beginning with smoked short ribs coated in a zesty barbecue sauce, then figgy pudding and chocolate cake adorned with crushed toasted hazelnuts, followed by faint diesel fumes, sea salt spray, and damp earth. This gives way to raspberry coulis, pear tarte tatin, and scorched orange rind, leading into subtle baking spices and aged leather upholstery, with a moderate alcohol sting. The palate has a medium body, starting with smooth orchard fruits, then a noticeable bitter spice that quickly subsides. It mirrors the nose with smoked short ribs in a tangy barbecue sauce, followed by bacon-wrapped dates and dark chocolate-coated hazelnuts. There's seaside rocky character and burning foliage, giving way to raspberry sorbet, cooked apples, and flambéed oranges. This transitions to light baking spices and the scent of aged leather, with a medium alcohol burn. The lingering finish is medium in duration, featuring tangy smoked short ribs, stewed pears, raspberry preserves, orange peel, chocolate-covered hazelnuts, and the aroma of antique leather chairs. This is an outstanding spirit. It masterfully blends robust and deep tastes of savory smoked meats, smooth citrus, chocolate, earthy greens, a hint of sea air, and old wood, creating a complex and engaging experience. The PX casks temper the rich, meaty character of the peated malt, adding citrus notes that complement the savory elements. These flavors flowed smoothly, revealing new depths with every taste until it was sadly gone. At $160, it's a significant expense, but this spirit could readily compete with, and likely surpass, more costly heavy hitters from Islay, which I believe makes its price tag reasonable.

The nose presents strawberry scone, smoked meat, charred oak, and ocean spray, returning to berries. A very engaging aroma. Further sniffing reveals hints of cinnamon and vanilla extract. The palate leads with sherry – thick, rich, and fruity. The peat is present, but the balance leans more towards the PX casks than anticipated. In fact, on subsequent sips, the peat is barely noticeable until the end, where it arrives strongly alongside dark chocolate and leather. More time on the palate brings out additional fruits like pear and pineapple, as well as a creamy custard. Sadly, the sample concluded before I could uncover more tasting details, as new flavors appeared with each taste. This is complex, packed with flavor, fruity, smoky, and delicious. I've sampled only a few Bunnahabhains, and they've all been very good to outstanding. I'm truly thankful for the chance to try this expression. A big thanks to a friend for the sample.

Initially, the peat was dominant on the nose, leaning slightly towards barbecue smoke. As it opened up, the smoke faded, revealing strawberry shortcake and fudge. On the palate, there's some nice dark fruit, Nutella, and custard, with a pleasing texture, and not much smoke until the finish, where smoked meat and some oak appear. A nicely balanced and well-crafted dram that makes me want to explore more aged Bunna (I haven't been as impressed with the younger expressions). Thanks to a friend for the sample.