Nose Slightly burnt biscuits, toasted coconut, and oily malt cushion elegant notes of earthy peat and dark chocolate while honeyed dates, tea loaf, and candied walnuts join a tangy hint of stewed cranberry.
Palate Trickles of toffee and bold roasted barley join rounded peat smoke, with charred stone fruits and toasted, woody spice. Peppery warmth develops in the depths, with earthy, fruity notes of redbush tea.
Finish Anzac biscuits, a touch of honey roast ham, sweet peat, cooked apple, and bold, oily oak.