Nose

Roasted coffee beans and dark sherry. Smoky and peaty with medicinal herbalness joining forces with the Oloroso. Complex with boiled sweets, toffee, treacle and sooty smoke. \n

Palate

Full and rich with lots of treacly sherry. The peat is hidden beneath the sherry and the alcohol and tannins mask when neat. Smoke and barbecue meat notes power through!

Finish

Dry and intense. Still very smoky with lingering bonfire toffee, burnt wood ember and gritty peat dust.\n

Comment

Who says peat and sherry don’t mix? A stunning whisky, with or without water.