The panel were initially trepidatious about this one with its near-purple colour. Indeed, the first description was of ‘peated cranberry juice’. There followed redcurrants, dried red fruits, peaches and cream, iodine, ointments, strawberry jam, syrupy peat oils, red liquorice and bonfire ash. Water brought out blueberry muffins, lavender, burning heather, rare steak with pepper sauce, wholegrain mustard, freshly eviscerated haggis, black olives in brine and lemon compote. The mouth was all smoky bacon, peat smoked fruit jams, wood spice, mushroom powder, engine oil, brine, soot, kelp and blackcurrant cordial. With water we got bay leaf, burning newspaper, putty, beach pebbles, flints, wet earth, silage, green peppercorns and mercurochrome. Matured for 12 years in a bourbon hogshead before transfer to a fresh port hogshead.
Cask: First-fill Port hogshead Age: 13 years Date distilled: March 2005 Alcohol: 58.4% USA allocation: 72 bottles