Back in 2007, before wood finishes were all the rage, Benromach stepped up to the invention plate and played around with the idea. It chose to use specialty wine casks from Tuscany which previously held Sassicaia wine, into which the whisky was placed for 29 months. This version was a sweet, sticky whisky that had the ability to hit the back of my throat with its sugariness on first sniff. There were notes of sticky toffee, pear, green apple and smoked cedar woodchips for me after that. On the mouth, I picks up caramel and honey, before it shifted discreetly onto a touch of medicinal smoke before finishing off on sweet cigar smoke flavour and licorice. And intriguing whisky to try, for sure.