Bunnahabhain 2006 PX Finish: Deep, Dark and Rewarding

Introduction I’ve always appreciated Bunnahabhain for its more restrained take on Islay whisky. Unlike its smoky neighbours, it leans into sherried and maritime character rather than peat. So when I heard about this 2006 Pedro Ximénez (PX) finish, bottled at cask strength, it immediately caught my interest. PX casks can sometimes overwhelm a whisky, but when done well, they add incredible richness. I was curious to see if this one would strike the right balance or lean too far into syrupy sweetness. Nose The first nosing gave me exactly what I hoped for – a dark, concentrated sherry presence without being cloying. Raisins, walnut loaf, and a flash of molasses appeared first, followed by dried figs and a slightly earthy undertone. There's a gentle mustiness in the background, likely from the dunnage warehouse or cask age, and it adds welcomed depth. With time in the glass, I picked up orange peel, coffee grounds, and dark baking chocolate. It’s expressive without being over the top. Palate The texture is impressively rich – oily and mouth-coating, with the PX influence immediately noticeable. Stewed prunes, dates, and a dense layer of spiced cake move through the palate, along with cinnamon and clove. What I appreciated most was the structure: while sweet, it's kept in check by a firm oak backbone and gentle drying tannins. A slightly salty tang – a signature note I often find in Bunnahabhain – cuts through the richness and keeps things lively. As it opened up, I also found roasted chestnuts and a whiff of tobacco leaf, which added complexity. The alcohol strength is high, but it never felt harsh or overpowering. Finish The finish is long and steady, tapering off slowly with lingering notes of dark chocolate, toasted oak, and espresso. There's an afterglow of dried fruit – mostly sultanas – but the sweetness never overstays its welcome. The spice builds again right at the end, with a warming touch of black pepper and nutmeg. A drop of water softens the edges, but I preferred it neat for full impact. Price and Value Given the quality of the cask and the fact this is a proper PX finish at cask strength, I felt the price was fair. It’s not a daily drinker in either intensity or cost, but as a special occasion dram or something to savour slowly, it delivers real value. Many sherried malts can feel one-dimensional, but this had enough nuance and structure to justify the spend. Background Bunnahabhain is located on the northeastern shore of Islay and is known for producing unpeated or lightly peated spirit – unusual for the island. They've shown a particular strength in sherry cask maturation, often pairing their coastal style with Oloroso or PX finishes that add weight and character. This 2006 release was matured initially in traditional oak before being transferred into first-fill PX casks for over two years. That extra time in sweet, seasoned wood deeply impacted the flavour. You can learn more about the distillery and their range at the Bunnahabhain website. Final Notes Would I buy this bottle again? Yes, without hesitation – it ticks all the boxes for a rich, cask strength sherry-cask whisky with depth and personality. Is it too much for someone new to whisky? Possibly – the intensity and PX finish might overwhelm beginners, especially at this strength, but sherry fans will find plenty to enjoy here. For me, it's best saved for quiet evenings when you’ve got time to sit and appreciate each layer. Compared to other Islay whiskies, this stands apart – no peat, but plenty of maritime and cask-driven character. It’s a great example of how well Bunnahabhain handles sweet finishes when given time and care.