Made from peated Scottish barley and mountain spring water.  James Busuttil does this as a side business -- by day, he teaches public high school.  From the opinion of our group, not only do we want him to switch to full-time distilling, but some guys were talking about bankrolling him.  This was a big favorite, and found few objections among our group.

Price is for a 375ml bottle. 

Nose is spirity and malty with some caraml and oily creme.  Palate is warm and smooth.  I know this is not the 3 year the label states and it seems more like 10-12 year.  After a few minutes the vanillas begin to dominate and a nuttiness comes through in both the nose and palate.  Takes water well but not too much.

Oddly good but not like anything else.  Very different in a good way.  Some old wood flavors that dominate the finish and creates a strange after-taste.  Something like butterscotch and beer mixed together.

The aroma is floral, a bit Irish, a bit bourbon, though with some fruit and a hint of smoke. The taste is a cross between Irish and bourbon, smooth but sweet.  Then a sweet pineapple, like a pineapple Starburst (if there is such a thing).  The finish continues with the pineapple and a hint of smoke.  There are some interesting flavors here but it's a bit flat; they don't really come to life.  

N: Warm vanilla extract. Toffee, peppers with wood and fruity notes
P: Varnishy to start. But you also get dark cherries with a very oily viscosity.

F: A sticky fruity finish that sticks and kind of tastes like the finish you get off of cherry cough syrups.

This runs very hot for 40%.