Nose: Dark brown sugar melting in butter, waiting for some bananas to hit the pan. The pseudo bananas foster note is very strong for me. Candied sweet and spicy pecans. Crisp sea water is in the air. There’s a smell that invokes the smell of your hands after a long day on the beach playing in the sand. No cliché peat-bandaids here (not that there’s anything wrong with that).
Taste: Syrupy texture, almost expands as soon as it leaves the glass. Initial hit on the tongue is honeyed, but sweet yields to earth quickly. Polite barnyard, properly grassy, herbal, smoky, comforting peat in an Orkney style. Allan Benton’s bacon. A particularly boozy crumb of rum cake.
Finish: Salty, spicy, lemon pith, grapefruit, charcoal. Persimmons! If the beginning of this journey on the nose is nutty sweetness the end of this journey here is drying and savory.
Notes: This reminds me of the first time I had good single malt. Many years ago when I was 20 years old I got a glass of Highland Park 18 at a restaurant. It really blew my mind and started this collection of mine. It’s everything I want in whisky. Complexity, attention demanding, and confident. This whisky’s got personality.