Tasting Notes
The aroma neat reminded us of a heather ale – floral, peaty, caramel, full of malt character and slightly herbal. On the palate we found a wonderful ignition of fragrant purple smoke as we bit into a smoked venison crostino made with goat cheese, rocket leaves, hazelnuts and brambles. On adding a drop of water, we lifted the lid off a plate of treacle-cured smoked sea trout with seaweed and lemon aioli. The taste had now plenty of lavender and vanilla coconut, next to creamy, gently smoked heather honey. In 2017 we combined selected hogsheads before returning the single malt to a variety of different casks to develop further. This is one of those casks.