Our recipe predominantly comprises of secret Highland Island malt whisky with smoky notes derived from local, 10,000 year old peat that imparts herbaceous and earthy notes.
Our blenders have combined a total of 21 casks selected from the Highland Islands and Isle of Islay distilleries that have been matured for at least 12 years in Hogshead oak casks.
NOSE: Strawberry laces meet custard cream biscuits, with a dash of lemon.
PALATE: Citrus explodes on the palate with lemon curd and stewed crab apples. Peppered dough balances the sweetness, and lavender, rosemary and thyme add smoke.
FINISH: White pepper and herbaceous smoke lingers.