We set ourselves the challenge of creating a small-batch blended malt using ingredients from each of the five Scotch whisky producing regions. The result-ing whisky has bags of character, wisps of smoke, and an abundance of honey. Reminiscent of “old-school” blends of the past, we thought.

What witchcraft and molten japery is this? At least, that’s what our raised eyebrows and throaty musings queried. Surely this dram was much older and much more ‘old style’ that it had a right to be? We detected deep and enticing notes of soft, heathery peat smoke. Then encroaching medicinal charms, pine wood, camphor, cooling bonfire embers and tendrils of seaweed! Water dialed up the charm vibes to ‘Roger Moore’: elegant wood smoke, fragrant phenolics, old herbal and tar liqueurs and a kiss of cask-aged mead.
The palate was decadently rich and mouthcoating, yet warming and gentle. Its rich herbal character mingled with more medicines, dried mint, mineral oils and fatty sheep wool oils. Reduction brought us wood spices, resinous hardwood extracts, smoked black olives, pure tar, burlap and a lovely medley of aniseed, salted liquorice and soy sauce – what despicable chemist brewed this sorcery!?