- Nose
- Oyster shells and bonfire smoke blend with rich baking spices, subtle notes of cherry and tarragon, hints of mint, black pepper, lemon oil, and caramel. Smouldering barbecue, burnt herbs, butterscotch, lacquered meat, thyme, rosemary, tobacco leaves, and a pinch of salt are also present, with sherry notes of dried figs and raisins, and a warm Lagavulin-like smokiness.
- Palate
- Bourbon-soaked Amarena Cherries, baked vanilla pods, cinnamon, and light ginger are surrounded by rich wood smoke. Medicinal Islay peat and herbaceous character are evident, along with salty notes, caramelized walnuts, fudge, aniseed, and freshly sawn oak.
- Finish
- Warm and long, with more wood fire and soft brown sugar, developing into a gingerbread spice. Medium length, alternating between toffee sweetness and lemony freshness, with smouldering ashes in the end.
