Cask No. 122.70

The nose carried an unmistakable imprint of peat – beach bonfire, new road tar, sooty chimneys and Vatican signals – plus parma violets, apple sauce, vanilla and salted margaritas. The neat palate produced smoky, bittersweet chilli pepper, fag ash, salted caramel and embers, making this an ultra-intense, sweet, briny, mouth-puckering, dirty, sexy mouthwash of a whiskeeee! On the reduced nose  incoming waves swamped our beach bonfire but we rescued the peppered scallops and salted prawns. The palate was now easier and sweeter, delivering dark chocolate, rhubarb rock dipped in ash and honey drizzled on charred mackerel skin, before a smoky finish of sea salt, liquorice and blackcurrant.