Distilled in December 2005 using malt peated to a whopping 167 parts per million, this was matured in a mix of bourbon and Grenache Blanc casks. Old warm leather, rich smoke, developing peaty peach, chocolate-coated toffee, pipe tobacco, and iodine on the powerful nose. Huge peatiness in the mouth, oily, smoky orchard fruits, developing ginger nuts, and sea salt. Warming in the finish, with licorice, gunpowder tea, and ashy peat. (GS, Spring 2017)
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