A smooth, beautifully structured and well-balanced Speyside malt with a rich texture and a successful balance of sweet fruits, dark chocolate, toffee and spices. Quite dry with hints of oak and cinnamon, finished with toffee and apple notes. Master Blender Dr Matthew Crow has conscientiously selected casks to create an approachable, sweet malt whisky with a spicy finish. It is best served neat in a balloon glass or with a little water. But when served on ice, the Gold Reserve develops more fruity notes.