Tasting Notes

• Producer's notes

  Nose: A waft of pipe tobacco. As the smoke clears, an orchard comes into view with apricots and pears. Tarred rope and dusty wicker chairs surround a beach bonre. With water, lemon cake is served with a cup of sweet lapsang souchong tea.

  Palate: Burning oakwood chips. Grilled vegetables – capsicum and courgette – are sprinkled with sea salt and cracked black pepper. After a while,
  the spicy vegetal notes develop into liquorice and rich tannins.

  Finish: Once the ames on the grill have settled down, just the ashes remain. Sweetness returns with soft fruits and hazelnut.

• Tasting notes by Billy Abbott, The Whisky Exchange

  Nose: Brine and bonfires – farmyard straw smouldering on the beach. Cracked stone and rock pools lead to sweeter notes apples, pears and dried apricots. Sherbet lemons build, with more minerality and gentle minty notes behind.

  Palate: Fresh and zesty to start, with candied lemons quickly overrun by burning peat and straw. Liquorice root and cooling menthol are balanced against stewed apple and a touch of blackcurrant. Pepper notes build along with olive oil and brine.

  Finish: Liquorice, green grass and tingling spice face to leave coal ash and mint fondant.

  Comment: Not as gentle as some twenty-something Ardbegs, but with all the elegance you'd expect. Powerful, characterful, and very tasty.