Review score, 8.7 out of 10
Intense, pressure-cooked, heavily peated single malt with iodine, seaweed, barbecue smoke and sulphur that works surprisingly well.
- barbecue
- black pepper
- brine
- camphor
- +16 more
By Thijs Klaverstijn
Peated
- Single Malt2019 vintage2026 release6 years60.4% ABVVery good review score, 86 out of 100
A complex, unusual whisky pairing green walnut, black pepper, bitter orange and bay leaves, with pepper ultimately stealing the show.
- bitter
- black pepper
- cherry
- copper
- +11 more
- Very good review score, 85 out of 100
Peat and sherry work wonders here, with leather, tobacco, candied citrus and pepper, though the reviewer finds the bourbon influence more precise.
- black pepper
- bourbon
- citrus
- leather
- +8 more
- Very good review score, 87 out of 100
Sweet vanilla, mango and banana coat this taut, salty whisky, but the palate is excellent, becoming rootier with water and finishing long, fresh and pure.
- banana
- bourbon
- green apple
- mango
- +5 more
- Very good review score, 89 out of 100
Immaculate, pure and mineral, with elegant smoke; the palate is a chiselled blade of peat, lemon, pepper and oysters, finishing long and saline.
- apple
- black pepper
- bourbon
- bread
- +9 more
- Very good review score, 86 out of 100
A very corpulent and explosive whisky, bursting with used matches, bitter orange, walnut liqueur, salt, camphor and a long smoky finish.
- bitter
- black pepper
- bourbon
- camphor
- +10 more
