ABV: 51.7 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5

Tasting notes
Nose: This is sweet and peaty. At first there’s a peaty cloud sitting on top of a sweet center with vanilla, oak and honey. It feels herbal and slightly medicinal on top but underneath the sweetness lies a complex gritty base with dirty oil and rubber notes. With time in the glass it becomes a lot sweeter and the peaty cloud moves out towards the edges and becomes more ashy than before. There’s a fruitiness hidden within which leans towards sweet and ripe red apples. It feels younger than the age statement at first aquaintance. This is a very nice nose with a lot to offer for the whisky explorer.

Mouth: It starts out with a sweet and bitter mix that consists of a dusty oak note up front and a fruity and sweet core. There’s a pretty strong coconut note and burnt caramel coming through in the middle as well. The peat is a bit subdued off the starting grid and it takes a while for it to shine. The red apples are joined by a mild lemon peel note and the peat moves together with that note up along the edges. The gritty core stays in the back and the peat notes are now more like leather and tobacco. The dusty oak is very prominent throughout.

Finish: The dusty oak, with a mix of vanilla and bitter lemon peel, stays strong through the transition. The finish starts out slightly fruitier than before with red apples dipped in caramel but it’s all about the oakiness from here. The peatiness becomes less important quite soon and resides in the background along with the gritty notes. It’s still a complex dram but it gets rather uninteresting in the late finish due to the bitter and quite protruding oakiness from the small casks. This is a very good whisky overall but it doesn’t go all the distance. It’s complex and well made but it tips over and becomes slightly unbalanced in the late finish.

Additional information
This whisky was distilled in 2001 and bottled in 2013. 9000 bottles were released. It was aged in rundlets and kilderkins. It’s unchillfiltered and has natural colour.