Taster

Nose: Smoked meat, cured Serrano ham and charred wood shavings, with a little linseed oil note. \n

Palate: The smoke is there in abundance, but so is the oily linseed and bacon fat, eventually giving way to some cracked black peppercorns. \n

Finish: The pepper tingles, whilst the smoke wafts majestically. Very nice indeed.\n

Comment: The posh bacon sandwich of the whisky world. If supermarkets served this, they would add on a few quid, that’s for sure.

Score: 8.2

Taster

Nose: Dusty and spicy – cinnamon, nutmeg, turmeric, sooty peat and powdered cedar wood tannins. Herbal with a light medicinal demeanour and a light salty astringency. Mature oak adds structure.

Palate: A little more robust than the nose. The oak is more forward but not dominating. Again dusty, spicy-peat, treacle and a touch of dried fruit. Herbal on the middle with an alcohol accented astringency.

Finish: Mouth-watering with coal / peat dust along with herbal / medicinal peat coated fruit. Yep, it’s dusty! \n

Comment: Like a dusty, mature Bowmore.

Score: 9.3