Nose: Murray mint, bonfire on the beach, salted peanut ice-cream, tomato stalks, Brazil nut, sundried tomatoes, teriyaki beef jerky, relish and tamari. Unctuous.
Palate: Tarry rope, bung cloth, smoky bacon, old tractor shed, peanut brittle, sticky spare-ribs. Red plum and cherry, then shifts to chalk cliff and meaty traits above on later half.
Finish: Crashing waves, sea-salt, bothy fireplace and cigar shop.
This 10-Year-Old represents the first of what will become a regular release, increasing in volume as stock becomes available over time. While not yet part of the permanent core range,...
This recipe uses only 2017 peated spirit matured in Bourbon casks for six years, before being finished in Mezcal casks for over eighteen months. Nose: Green, grassy, vegetal. Immediate sense of...
Our popular single malt is 50:50 unpeated to peated whisky matured in both ex-bourbon and ex-sherry casks and combines our signature coastal characteristics with peat, fruit and marshmallows. Nose: Orchard...