Monster Mash Malt

After eight years in ex-bourbon wood, this was transferred into a first fill oloroso-seasoned STR barrique. We smelled peat smoke filtering through a heather thatch and enjoyed bannocks, almond cookies and strong coffee in a croft kitchen. We tasted – not just whisky – but salted caramel, lapsang souchong, tobacco, wood, tar, ash and the tide agitating kelp on a rocky shore. This was grubby, hairy chested and heavenly. On the reduced nose, smoke gave some ground to stewed apples, baked pears with honey and oyster shells. The palate had toffee apples, treacle scones and sugared almonds up front, before tarry smoke and brine made another sip irresistible.