Made from our secret recipe using malts from various regions of Scotland, married in sherry casks and finished with a generous amount of peated Islay whiskey finished in an Oloroso hogshead cask to give it a moderate smokiness. The contribution of so many single malts results in a multifaceted complexity. On the nose it is honeyed, slightly vinous and with a hint of ripe fruitiness, but also with agricultural notes, camphor and of course a noticeable but delicate smoky presence. The peat smoke and its tarry, phenolic and medicinal character actually emerge much more intensely on the palate, where it finds its rightful place alongside the vinous nuttiness, earthy and leathery notes, bitter oranges and hints of licorice.

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