A butterscotch amber colour got us all very excited and we were not disappointed. Aromas of smoked cinnamon and paprika mingled with a bonfire by the sea using old fish boxes. On the palate neat – heat, sweet and plenty of peat! Wouldn’t miss it for the world!! Diluted we added on the nose smoked preserved lemons pickled in a brine of water, lemon juice and salt. When we had a sip we were astounded how different it now was, but just as enjoyable, with the sweet smoke caressing our taste buds. After six years in an ex-bourbon hogshead we transferred this whisky into a heavy toasted medium charred 2nd fill hogshead.