Tasting Panel Notes

Holy smoke! Pure filth! Proper hefty peat! These were only a couple of the expressions nosing neat. Just in case you start to wonder, we all loved it. Imagine yourself standing on the barley when the kiln is fired with peat. There was plenty of smoke on the palate, but maybe not as much as the nose suggested. A lovely redeeming sweetness of dark caramel and chocolate-coated brazil nuts balanced the peat smoke perfectly. Water added a more maritime character in the form of salty sea water, prawns in a smoky mary rose sauce, and hot-smoked salmon. The taste was of salty oysters with smoked-clam-and-tomato juice. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.