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A heavily-peated Highland single malt from Murray McDavid's Mystery Malt series. As for clues as to where it's distilled, we're told it was at a distillery that produces an astonishing array of styles, so that might narrow it down! The whisky was rested in bourbon hogsheads for the first year, before being filled into barriques which previously held tawny Port and Madeira wine for another three years. Eventually, 756 bottles were released at four years old.
Burnt sugar, oak char, heather honey, and blackberry jam.
Aromatic peat smoke, pear skin, and spiced, stewed apple.
Smouldering embers and caramel digestives.
