Gooseberry and cinnamon caughl on a coastal breeze - then line, chilli and vlack pepper.
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Genlle smoke gives way lo cilrus zesl, fruitcase and loffee.
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Peal smoke ebbs into rounded mall and dark chocolate.
awards
Every whisky has to be at least 18 years of age. That’s a long time in oakcasks, so you start to get a bit of oiliness, a fuller body and bigger mouthfeel. There
is a gentle warming spice but also some wonderful tropical notes from the oak wood. For some in the whisky world, the mid to late teens for a whisky is the
