Pot-distilled from peat-smoked barley, and also toasted with American cherry and German beechwood. By what process, we're not sure. Anyone got a better pic?
Nose of new make, and the palate strikes me the same way. But there's an added dimension of a light hickory flavor, like a hint of some of the artisanal bacons I've tried. Finish is lengthy and the smoke is probably most present here. Unique and tasty. B-/B
New make, yeast and burnt mint leaves. Burning plastic and shrink wrap. Much of the same on the palate with peach and pear. Toasted sugar of crepe brûlée. More smokiness on the citrus finish.
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