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We found ourselves in sweet peat smoke heaven. Match this dram with peat smoked scallops on rye bread garnished with some lime zest and eat it in on the island known as the Queen of the Hebrides, in a coastal dunnage warehouse situated in the beautiful hollow by the broad bay. Still surprisingly lively (for its age) with wonderfully waxy, sweet frankincense smoke on the palate, an unbelievable balance and thankfully a never-ending finish. A drop of water and we got peat smoked porcini next to sweet pipe tobacco and that elusive aroma of rancio which gave way to an even livelier boozy, smoky, earthy, salty chocolatey flavour – umami embraced by sweet smoke!