Candid is from a single malt distilled in March 2007 and matured in ex-Pedro Ximenez botas (half butt of 250 liters). Four casks were blended. Main characteristics: Peaty and Iodine. Matured in a very dry area of the cellar, then moved for the last two years in a very humid one. The deep polished copper colour appears slightly turbid in the glass. The aroma is promising with its initially sweet, vanilla and caramel opening. Prickles the nose on the second pass which is redolent of Christmas pudding. Delicately bitter sweet, a flourish of spices covers the tongue; some very attractive, almost juicy fruit cake-like moments here too, sustained into the warm, drying fade. Very good and elegant length. 49% Alc./Vol (the original strength is 70% and the cask strength is 53%). The wax here is red. 93 points Wine Enthusiast: Although the peated whisky was distilled in Scotland, it is not technically Scotch as it was then moved to France’s Burgundy region. After eight years in PX Sherry barrels, the smoky impact has dialed down. On the nose, campfire and juicy stone fruit aromas intertwine. The palate is notably soft, mixing smoke with milk chocolate, dried apricot and golden raisin, finishing long and spiced with ginger, cardamom and clove.KARA NEWMAN. DATE PUBLISHED  12/31/2019