The panel were taken aback by the sheer blast furnace of peat emanating from the glass. A whole phalanx of kippers, warm kedgeree, Arbroath smokies, peppered mackerel, frying bacon, bonfire ash, burning kelp, sheep dung, TCP drenched wool and a blade of tart berry fruit. Water brings a lively acidity with toasted fennel seed, silage, fermenting hay, horse stables, newspaper ink, wood ash, beach pebbles and salted butter. The arrival on the palate was massive. Sooty wax with the texture of aged mead. Pure peat oils, raw antiseptic and iodine tablets. With water the panel noted smoked German rauchbier, hot smoked paprika, bitumen, tar, horseradish, spicy salami and peat oils, peat smoke and more peat!
Cask: Re-charred hogshead Age: 8 years Date distilled: December 2009 Alcohol: 62.0% USA allocation: 60 bottles