Nose: Fresh and alive with peat smoke and bonfire embers, followed by
bracing aromas of salty seaweed and seashells. There is plenty of fruit –
lemon, lime and grapefruit – and notes of rich earth and liquorice hiding
underneath.
Palate: Thick-cut bacon, seashore campfires and roasted fruit: sweet
apple with a sprinkle of caster sugar. Layers of charcoal and dark
chocolate envelope the palate and are intertwined with hickory smoke
and hints of lapsang souchong tea.
Finish: Sea spray and baked apple fade leaving heavy smoke, truffle salt
and sweet spice.
Incredibly moreish – after each sip, the whisky demands to be tasted
again; each time it delivers complex layers of peat and fruit.