- Nose
- An explosion of overripe tropical fruits—mango, papaya, and pink guava—followed by the distillery's signature waxiness, a touch of industrial funk (wet wool and engine oil), and a sophisticated savory edge reminiscent of roasted nuts and high-quality leather. Also notes of kiwi, gooseberries, grapes, orange, plums, chocolate digestive biscuits, bright sweetness, candy floss, bubblegum, caramelization, malt, and roasted fruit like pineapple upside down cake.
- Palate
- Oily and heavy texture, leading with tinned pineapple and passion fruit syrup, quickly followed by a savory mid-palate of chalk, malted chocolate, and sea salt. The 'dirty' character of Ben Nevis is present but refined, with notes of antique brass and damp earth. Also tropical fruits like papaya, kiwi, orange, gooseberries drizzled with chocolate sauce, lemon-lime soda, resinous, waxy, pine tar, dusty hessian sacks, butyric over-ripe papaya, stewed pineapple, a faint bitter edge of cacao nibs, blood orange, apricot compote, tart espresso, caramel, dried apricots, and citrus.
- Finish
- Immense and evolving, with fruit sweetness lingering for minutes, slowly drying out into grapefruit pith, white pepper, and a distinct minerality. A soft, herbal bitterness provides a clean finish. Also more sour notes of grapes and gooseberries, orange soda, biscuit, less chocolate, toasted cereal, an almost ashy bitterness, charred pineapples, mangoes, cherry pith, dark roasted malt, dark chocolate coated coffee beans, and gentle sweetness with nutty nuances and mineral freshness.
