Signatory 'Craigduff' (distilled at Strathisla), 33 year old, 1973

Strathisla whisky produced from peaty water, to create a different variant of Strathisla. The two dominant characteristics here are ripe fruit (berries, raisin, pineapple, citrus) and wood spices (cinnamon, clove, mint). The sherry cask and 33 years on oak have left their impact. The fruit and honeyed/toffee almond sweetness is to the fore with the dry spices kicking in later. They balance themselves out, but I wonder what this whisky tasted like fifteen years ago before the sherry and oak took the upper hand?