Distilled in 2009 and bottled a decade later, this Yamazaki was matured in Spanish oak previously used for Montilla-Moriles, the fortified wine from Córdoba prized for its sherry-like richness. Bottled at cask strength, it pours deep amber and opens with dried fruit, brown sugar and maple syrup. The palate turns thick and syrupy, echoing Pedro Ximénez sweetness, before a precise, citrus-edged bitterness sharpens the finish. An intensely rich, dessert-like single malt best suited to slow sipping after dinner rather than everyday drinking.