Clean, fresh sea air entwined with a beach bonfire and peat-smoked marshmallows and charcoal roast king prawns made this a real pleasure on the nose neat. On the palate very maritime; oysters, mussels, crab meat, lobster sea kelp and fish soup cooked over an open peat fire in a cauldron, but yet also a surprising juicy papaya sweet freshness. With a drop of water, we had smoked salmon on toast as well as lemon-peppered smoked tuna steak. When we tasted it, we created a peaty whisky champagne cocktail adding a splash of raspberry liqueur into the mix – powerful potion!
Cask: First-fill barrel Age: 7 years Date distilled: March 2012 Alcohol: 58.4% USA allocation: 90 bottles