Cask No. 10.271

A thick seafood chowder of smoked salmon, smoked haddock, smoked bacon, smoked langoustines, smoked … you get the message! This was powerful, ashy, peaty, maritime and creamy on the palate. The chowder was prepared in a rusty cauldron but there was also a sweetness of gummy bears drenched in cod liver oil. After reduction a more classic profile emerged as we sat around a beach bonfire made with driftwood and peat slabs sipping a peaty John Collins cocktail. Smoke, smoke and more smoke! Following five years in an ex-bourbon hogshead, we transferred this whisky into a first fill oloroso hogshead.