To compose this whisky, we have chosen some gorgeous casks of Islay malt
whisky from two of the island’s most famous distilleries, complementing
them with whisky distilled at Ardmore on Speyside and approximately 2%
northern Highland malt whisky aged using new French oak. The result is
an intense and multi-faceted peet-reek character with profound complexity.
Made from just a few humble ingredients—barley dried over peat smoke,
water and yeast—you will find few other drinks in the world with such
complexity. In this, the whiskymaker’s union of earth and water.
|Intense aromas of peet-reek, smoke, seaside character
and burnt ropes, with a subtle apple-fruitiness in the
background. The palate is full, round and tremendously
complex. Water brings out a spice-laden, sweet vanilla
character, as well. The finish lasts for many minutes.
Islay single malts distilled in the village of Port Askaig
as well as one from the south shore of the island. This
is balanced with Ardmore and a single malt from the
village of Brora.
Primarily a mix of first-fill and refill American oak,
plus approximately 2% new French oak.
Bottled at 48.9%. Not chill filtered. Natural colour.
|A fantastic late-night digestif malt whisky. The
magnum bottle makes it appropriate for parties