Peated
The nose, deep as the Mariana Trench, wafted toasted oak, toffee apples and black tea; red wine reduction (on steak) and heady aromas of a new age incense shop. The palate had rich sweetness – Turkish Delight, pain au raisin, Dundee marmalade, Madeira cake and candied rose petals; a lick of spicy heat teased the finish.