Coming in at 35 PPM, the whisky has a sweeter style of smoke character owing to the mainland peat from St. Fergus used to kiln the barley. After a lengthy 160-hour fermentation, the whisky has a complex character which stands up well to ageing in virgin oak casks.
NOSE: Smoldering oak embers, burnt liquorice and honey, with ginger, butterscotch and orange peel.
TASTE: Cocoa, crème brûlée and toasted almonds, with cinnamon, aniseed and campfire smoke.
American oak ex-Bourbon barrels, followed by Chinquapin virgin oak barrels