Peated
The nose had hay, hessian, hazels and a malty lick of Horlicks; buttered toast, sun-warmed staves and teasing suggestions of coffee matchmakers and rose Turkish delight. The palate opened with chocolate Swiss rolls and toffee sauce on ice-cream, but then tingled us up with woody spice – oak staves, pencil shavings, ginger, anise and Big Red.