Peated
Highland, Western The nose took us to straight sherry-land – raisins, figs, fruit cake, cinder toffee, custard flan, sweet pipe tobacco, almond biscuits and Madeiran molasses cake – a resonating cello of a dram. The neat palate was a real sherry monster – treacle toffee, PX, muscovado, liquorice, Eccles cakes and tongue-etching coal tar – fire-breathing dragons arrived from the bodegas of Jerez.