Assembled from our secret recipe with malts from different regions of Scotland, married into sherry butts and then with the final addition of a generous amount of peated Islay whisky finished in a Oloroso hogshead, to give it a moderate smokiness. The contribution from so many single malts results in a multifaceted complexity. At the nose it’s honeyed, slightly winey and with a touch of ripe fruitiness, but also with farmy notes, camphor and of course a noticeable but delicate smoky presence. Peat smoke and its tarry, phenolic and medicinal character are actually much more intense at the palate, where they take their rightful place alongside the winey nuttiness, the earthy and leathery notes, the bitter oranges and the hints of licorice.