|Nose||Candied sweetness followed by a burst of mineral-rich smoke – charcoal smouldering in a stone pit. Fruit develops, with candied lime peel and zest, dried apple and a concentrated mix of tropical fruit – unripe mango, papaya and blood orange.|
|Palate||The smoke hits first, with sweet wood and spice – anise and liquorice root. However, it takes a back seat to layers of fruit and sweet grain – sugary fruit jellies, shortbread and a gentle citrus zest sharpness.|
|Finish||Sweet and citrusy, with a gentle tingle of white pepper.|
Distilled in India from Scottish barley that has been malted and dried over peat fires from the famous Speyside region.