- Nose
- Burnt biscuits, cinder toffee, baked apple, roasty, earthy coffee with vanilla cream, treacle, candied bacon, meaty malt, rooibos tea, hints of goji berries and spiced toffee apples. Starts medicinal, gentle iodine, honeyed, syrupy, seaspray and brine, yellow fruit (mangoes, apricots, jackfruit). Dusty canvas, clay, grassy notes, bright sourness (lemon juice, gooseberries, rhubarb), unripe pineapple, beach pebbles, mellow thin smoke.
- Palate
- A big Islay welcome with peppery, pungent peat smoke and oily tar, salted caramel and charred seaweed, balanced by grilled red plums, dark chocolate raisins, smoked toffee, and leathery old oak. Predominantly medicinal (iodine, herbaceousness, cough syrup, cigarette ash), powerful but gives way to grassiness, sea spray, freshly harvested seaweed, melted butter, lemon zest and chalk. Oily and waxy, smoky, balanced wood spice, medicinal notes, seashells, apple, apricot, vanilla, lime and lemon.
- Finish
- Thick, dense toffee, rich, oily smoke, old oak, charred, candied herbs, balsamic poached pear, cracked peppercorns, then waves of sweet, sherried fruit, stewed berries, and cigar box spice. Short, but delivers honey and maltose candy, smoked ham with peppercorns. Long, peppery notes, light medicinal touches and warming peat. Sweetened herbal tea, citrusy and salty peat, black peppercorns, light floral notes and cardamom.
