The darker, juicier, more muscular side of Islay, thanks to a finish of 12 months in our special American virgin oak barrels. Virgin oak means that the wood has a deeper influence on the whisky: on its deeper amber colour, and most importantly on its taste. The tannins from the barrel initially tend to mask the peat: the nose is not immediately smoky, but it’s deep, brooding. It has a very balsamic quality, of old furniture and damp forests, earthy and leafy, with a touch of resin. It’s just a slow burner at the palate: the oaky and buttery quality imparted by virgin oak gives it robustness and smoothness at the same time, but when – after a few seconds – the peat explodes… then it’s unmistakeably Islay. Very ashy, with fireplace and bonfire smoke, but also very tarry and with notes of black liquorice and brown bread, and a final herbal touch. A different kind of Islay malt!