‘ Purest Peat ‘

Initial aromas displayed the purest essence of peated barley with sweet malty and biscuity tones wrapped around smoked kippers and brine. Fruity tones appeared with blackcurrant sweets and malbec red wine while sweet nutty aromas suggested walnut oil, brazil nuts and hazelnut liqueur. With water we discovered maritime tar and harbour walls. Rock pools and seaweed merged with oysters, cockles and muscles as charred pineapple joined vanilla ice cream in a caramel cone. Notes of burnt milk combined with custard cream biscuits and toffee yoghurt as sweet phenols delivered beach bonfires and ash. Bramble jam and toffee yoghurt ventured onto the finish before we ended with sawdust, heather tea and zested grapefruit skins.

One of only 256 bottles.