Nose

Fresh dough baking in a wood-fired oven, with mozerella, artichoke and fresh oregano. It’s pizza! Wort, straight out of the underback: sweet and cereal-y. Slightly yeasty. Sticky brown sugar on baking apple, starting to burn.

Palate

Medium-full. A touch hot at first, but calms on the palate. The smoked, wort-like flavours are here, with more raw dough. Smoked and baked pears with brie, on bellinis. A little double cream.

Finish

Long, on smoked pear. Drying.

Comment

Spirit forward and beautiful. For me, this is what Islay is all about.