COLOUR: Bright gold NOSE: At 48%, straight from the bottle, the initial flavour is quite sweet with a gentle mixture of sweet raisins and creamy apricots with just a trace of the dry peat smoke at the back, the smoother nutty flavours combine all these flavours into one smooth, syrupy whole. With a touch of water the peat smoke comes to the fore and masks the gentler fruitier notes. Even with the maturation being carried out in 1st fill bourbons, quarter casks and sherry butts, the intense bonfire ash smell of the earthy peat cannot be masked BODY: Powerful yet with a creamy consistency PALATE: With no water, a large initial burst of peat belies the slight lack on the nose but is gentled on the tongue by the creamier flavours of vanilla and fruit with just a suggestion of sherry sweetness. With a trace of water the peat reek is gentled, allowing the more complex flavours of citrus fruits and spices to come through. A slight tang comes from the European Oak balancing the creamier American White Oak. FINISH: Mouth filling and extremely long but balanced by the sweet smooth caramel taste
Ultimate Beverage Challenge 93 points - Brilliant gamboge yellow color. The bouquet is front-loaded with tangy scents of bay leaf, loose leaf tobacco, black pepper, and rosemary, then the aroma turns toasted, grainy/malty, moderately smoky, ash-like. Taste profile is supported by a rich viscosity that underpins the flavors of clove, BBQ sauce, dried flowers, charred seaweed, sea salt. (Mar 2015)
This expression of our famous whisky, from the remote island of Islay in the Western Isles of Scotland, has enjoyed a triple maturation in 3 types of cask. Just as with our standard Quarter Cask expression, the first maturation is in American oak, ex-bourbon barrels. We then select the most suitable of these barrels, containing a range of different aged spirit and transfer into small 19th century style Quarter Casks for a second maturation. The final maturation is in specially selected, large European oak, Oloroso sherry casks.
|For 200 years a small team of dedicated islanders have worked here to create what is considered to be the most distinctive single malt in the world. Of course over time the people change, but our traditional methods, the ancient skills and absolute dedication to quality always remains.|