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Thompson Bros. selected two beautifully contradictory single malts and married them together for this clever blend. The rare, industrial muscle of heavily peated Dalmore combines with the vibrant, grassy elegance of Teaninich matured in first-fill barrels for a vibrant, multi-dimensional profile, laden with creamy oaken vanilla, medicinal, zingy smoke, and crisp orchard fruits.
The nose is an eccentric delight, opening with a nostalgic hit of foam bananas and sharp tangerine pith. Zesty lemon notes and the savoury, briny tang of caperberries in saline solution provide a striking coastal edge, softened by fresh green herbs -specifically torn parsley. As it sits, the profile turns floral and sweet: apple blossom and clear honey are layered over a tropical dusting of coconut shavings. The peat is a masterclass in restraint, drifting in and out with a soft, elegant subtlety that never overwhelms the delicate fruit.
The arrival is creamy and surprisingly cooling, led by vanilla yoghurt and a gentle, medicinal hint of iodine. The smoke here is “zingy” and fresh, moving quickly into the warmth of oak spice and polished sandalwood. The tropical theme returns with coconut yoghurt, topped with a tart, vibrant mix of chopped kiwi and crisp green apple. It is a bright, multi-dimensional palate that balances its Highland weight with a lively, acidic lift.
Long and impeccably balanced. It maintains a beautiful acidity throughout, finishing on a lingering trail of gentle wood spices and the comforting sweetness of high-quality toasted oak.
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