- Nose
- Smoky peat, citrus, brine, sweet vanilla, fruitiness, medicinal, tropical fruit, banana, seaweed, dried strawberries, fatty & greasy, nuts, fresh cut grass, smoked meat, peanuts, oats, slivovitz, fermenting fruit, sour apple candy, ashes, stones, phenolic smoke, perfumed sweet notes, salt, aniseed, herbal notes, kelp, olive brine, preserved lemon, yeast, cashews, burning leaves, lemon, icing sugar, apple cider, white wine, farmyard.
- Palate
- Rich malt, sweet vanilla, fruitiness, characteristic Caol Ila smokiness, light and fruity, spicy peppers, peach, red fruits, peat, lemon, overripe peach, meaty blood orange, char, inky depth, pencil lead, oaky bitterness, ocean water, wood smoke, lemon juice, sugar, apple jelly, cayenne, brown sugar, salt, pepper, soft oak tannins, licorice, jammy plums, brine, black tea, raisins, butterscotch, vanilla, toast, lemonhead candies, tart lemon juice, oily, ashier peat, driftwood, savory wood char, campfire, bitterness from oak, chai spice, subtle savory taste.
- Finish
- Long and warming, lingering smoke, touch of spice, smoked, seasoned ham, red fruits, charcoals, dried strawberry, savoury smoke, pineapple, hot and peppery, mesquite smoke, apple chips, wheatgrass, ocean water, wood smoke, lemon juice, sugar, salty briney raisins, burnt brown sugars, roasted treenuts, tarrier smoke, acid, ashy smoke, iron, salt, pepper, clove, roses, oranges, fruit, salted caramel, sea salt, sun-dried tomato, dry, ashier peat, driftwood, savory wood char, watered down lemonade.
