Tasting Notes
At first, we noted such aromas as dried sage, sandalwood, new leather and umami paste. This was a detailed and nuanced nose where the peat influence was happy to work away in the shadows. Ash-rolled cream cheese, medical rubs and fennel also appeared. With water we found it became nicely savoury, with smoky grist, oatcakes, salted butter and white miso broth. Some smoked teas and fir wood too. The neat palate displayed a firmer smokiness; lots of smoked lemon oil, hessian, salted mead and waxed canvas, plus some chalky notes, tea tree oil and a touch of wood spice. Reduction brought bergamot oils, lemon tea, threads of delicate peat smoke and hints of limestone, pistachios, ointments and herbal infusions. You'd never peg this as a grain whisky.