The Story
Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to ageing in the finest Sherry oak.
Nose: Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam.
Taste: Dark chocolate, smoked honey and mocha, with figs, treacle, burnt sugar and puffs of peat smoke.
Description
Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to ageing in the finest Sherry oak.
Nose: Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam.
Taste: Dark chocolate, smoked honey and mocha, with figs, treacle, burnt sugar and puffs of peat smoke.
