TASTING NOTES:

Big Peat:
Nose: Warming tangy peat with hints of chocolate, coffee and cedar with a kick from spices. Walnuts and almonds are also present with a touch of cinnamon and an oily smoke.
Palate: Simple and easy going yet delicious with notes of heavy smoke, cut grass, peanuts, yet more spices and unsurprisingly, peat.
Finish: Quite abrupt with cut grass, coastal notes and smoke.

Epicurean:
Nose: Barley rich, citric with floral and herbal aspects.
Palate: Mouth-coatingly sweet, displaying crunched sugar, burnt citrus, mixed spices, thyme, peaches and hard candy.
Finish: All charmingly underpinned and enriched in the finish with more of that earlier herbal character, in a gristy style with almonds, cut grass and burnt sugar.

Rock Oyster:
Nose: Fresh and invigorating, cough sweets, liquorice, and fresh herbs – think sage and rosemary.
Palate: Richer than expected, with warming notes of black pepper, sea salt and ozone, as well as a hint of honeyed fruit.
Finish: Peat acts as a seabreak to the subtle but welcome fruit and peppery warmth.

Scallywag:
Nose: A kick of sweetness with icing sugar, sultanas and candied ginger. There is a few hints of grain but on the most part, sweetness dominates.
Palate: That domination of sweetness soon subsides and makes way for nutmeg and cereal as vanilla comes in towards the end. Cinnamon is also present, giving it a kick of spice.
Finish: A pinch of oaky spice joins the sweet vanilla and rich sherry for the finish.

Timorous Beastie:
Nose: Acadia honey with creamy boiled sweets, specifically the strawberry flavour! Dried apricots and white grapes, there’s also a nice helping of sherry influence too. A whiff of coastal air and classic Highland heather, too.
Palate: Dried fruits, green apples and anise. A sweet grist, malt loaf and more heather.
Finish: Long, drying with hot cinnamon and delicious, fresh bread.