91 / 100
The slow-cooked meat, menthol and orange peel make for an intriguing opening, with a marked shift on the palate to coconut sugar, liquorice and cherries. That contrast gives the whisky character without losing its thread, and the medicinal smokiness on the finish feels especially fitting for a peated Islay malt. It sounds bold and distinctive, with enough sweetness and fruit to balance the more savoury, smoky side.
Reviewed by shortwave.postcard
- Nose
- Slow-cooked meat, Menthol, Orange peel
- Palate
- Coconut sugar, Liquorice, Cherries
- Finish
- Wonderful medicinal smokiness