Peated
Highland, Eastern The nose combined sweet, savoury and smoky aromas – toasted marshmallows, toffee, golden syrup on buttered toast, honey-cured bacon in a cast-iron skillet and a smouldering autumnal bonfire (including burning eucalyptus). The palate discovered Turkish delight and chocolate sweetness, Twiglets and salted pistachios and again that garden bonfire; then soot, tobacco, chilli and charred twigs to finish.