- Nose
- Baklava, stewed plum, earthy peat and forest floor, raisin and orange zest, red fruits with light citrus, creamy sweetness, smouldering ashy smoke, prunes, figs, balsamic vinegar, raspberries, blackberries, currents, cooked apples and pears, fresh orange, marzipan and burnt sugar, tire rubber, sweet smoky goodness, sugary candy, grilled plums and peaches, sweet BBQ sauce and chicken, strawberry lemonade, lemon zest, sweet port wine notes, medicinal/iodine notes, wine soaked oak, salty sea air, peaches & cream, vanilla custard, light mulling spices, salted chocolate with a pinch of cayenne pepper, dark honey, butter toffee and caramel.
- Palate
- Cinnamon and smoked paprika, vanilla and red berries, redcurrant jam, citrus, floral sweetness and coastal influence, rich sweet port cask fruit, damson jam, fresh raisiny fruitiness, ashy Kilchoman peat smoke, sweet and savory, cherry juice, sugar cookies, barrel char, port-soaked fruits, creamy texture, subtle sweetness of raisins and plums veiled in thick smoke, smoked meat, honey glazed ribs, faint notes of seawater, woodsmoke, sweet tobacco and ash, dry, sulphury and woody, apple peels and white chocolate, cinnamon and pear, spicy, full-bodied and relatively sweet, rhubarb, earthy character, briny and somewhat maritime, tobacco and maple syrup, smoky spices: cinnamon, clove, white pepper, acidic red-wine edge, oily and sweet, apples, bananas and raspberries, French bread malty note, oak, vanilla, Dr. Pepper, black olives, mineral graphite-y note, medicinal sweet flavors, cinnamon spice and barley.
- Finish
- Fizzy oak and a touch of root ginger, layers of cooked red fruits, luscious port rich fruit charged with Kilchoman's sweet ashy smoke, long, with peat smoke and spicy gingerbread, cola, grass and twigs, red licorice, medium long, pepper and dry ashes, grape juice and caramel sauce, ginger, chewy, earthy peat, burgeoning sweetness, cinnamon spice and barley, smoky wood with hints of tar and a pinch of sea salt.
