Barley – Laureate. Yeast – Anchor (dried yeast).
Nose – More medicinal peat than I expected, Fire ash, Icing sugar, BBQ sauce, Cherry drop sweets, definite similarities with Islay peated whisky.
Palate – Ashy, Bonfire, BBQ meats, Pineapple, Sweet Lemon, Icing sugar, sweet liquorice, slightly vegetal.
Finish – Long, BBQ sauce/ meat, bonfire ash, Cherry, Plum.
My thoughts – More Islayesque than I expected, with quite a lot of sweetness and fruit on top. A lovely peated New make spirit. And double distilled to keep more of the peat flavours.
Thanks to – @Graham_coull (Twitter), Master distiller at the Dingle distillery.
