Peated
The nose was a colourful collage of sea salt, dried kelp and pecorino romano; wasabi, rosemary and Assam tea; chamois leather, teak oil, pipe tobacco and toasted marshmallows – endlessly entertaining. The palate transported us to Campbeltown harbour, watching hessian sacks of grain being unloaded from an old paddle steamer, while we chewed tobacco, dried apple rings, fresh crab or smoked salmon, according to our preferences.