Royal Brackla 25 Year Old Pedro Ximenez Sherry Cask Finish

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Highland Single Malt Scotch Whisky - 46% / 70cl

£1,024.95

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    Description

    The exceptional Royal Brackla 25 Year Old Pedro Ximénez limited edition is now available, with only 64 bottles in the UK. Aged for 25 years in first-fill Bourbon barrels and finished in PX Sherry casks, this whisky represents the pinnacle of Royal Brackla’s core offering, showcasing Stephanie's expertise in cask selection and finishing.

    Presented in a clear flint bottle with gold and red screen-printed text, it features a gold standard tin capsule and a zamac gold cork. Each bottle is encased in an FSC-sourced wooden box with blue paint, Kurz Luxor gold foil, and screen-printed details.

    Tasting Note by Royal Brackla:
    A mighty dram cloaked in robes of velvet: luscious summer fruits, overlayed with rich, spice-laden raisins and dried figs, adding weight and complexity to our summer dram. The aroma melts into pools of milk chocolate, balanced with ground coffee and toasted almonds. An endless and serene dram that will linger deliciously on the palate.

    Specifications

    • Type: Single Malt Scotch Whisky
    • Region: Highland
    • Country: Scotland
    • Brand/Distillery: Royal Brackla
    • Cask Type: First Fill Bourbon Barrel | Pedro Ximenez Sherry Cask
    • Age: 25 Year Old
    • Volume: 70cl
    • ABV: 46%

    Exploring Scotch Whiskies with India's Expert Insights

    This exclusive tasting, filmed by JPHA, provides an in-depth look at these exceptional whiskies.

    Distinctive Grape Variety

    Pedro Ximénez, known for its intensely sweet sherry, is made from sun-dried grapes that concentrate the sugar, creating rich, velvety wines with prominent notes of dried fruits and toasted coffee.

    Exclusive Aging Process

    By law, Pedro Ximénez Sherry must be aged in the Sherry Triangle, adding a unique geographical signature to its profile. This regional characteristic enhances the whisky with complex, syrupy sweetness when used for cask finishing.

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