Peated
Islay The nose gave peat smoke, tarry ropes and mezcal, Bakewell tart, plum liqueur, prunes and Armagnac. The lively, ‘jazzy’ palate had citric flavours, tarte tatin and blackcurrant throat sweets – we also found maple syrup on pancakes, treacle toffee, malt loaf, roasted chestnuts and carbolic.