"Opening aromas are of sea breeze, cigar smoke, oak and malted barley; air contact releases light caramel, fudge, cocoa bean, burnt candle wick and heather. Entry is the most complex of any whisky; midpalate soars on oak, spirit and grain tastes. The greatest distilled spirit of this generation. Buy whatever you can find." —P.P., Wine Enthusiast Magazine "Copper. Rich roasted walnuts, caramel and spice on the nose. A soft, satiny entry leads to a dryish full-bodied palate of dried fruits, burnt caramel, peat, and heather. Finishes with a long fade of peat and honey with choice wood spice notes in support. Fantastically balanced." —Beverage Testing Institute Double Gold, San Francisco World Spirits Competition (2007, 2009)