Savoury, salty and smoky

Nothing could prepare us for the explosion of smoke which awaited us nosing this dram neat. It felt like opening the lid of a cast iron cauldron filled with seething seafood goodness cooking over a peat fire. The taste surprised us all with a wave of sweetness such as candyfloss, marshmallows and sizzling barbecued candied bacon before we went back to kippers, Arbroath smokies and smoky brown crab stew. Water added the scent of miso soup with wakame seaweed, tofu and mushrooms, while on the palate we found grilled lemons and pineapples alongside raw langoustines with olive oil and smoky salt. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a second fill American oak PX hogshead.