| Nose | Cedarwood, cigar box, butterscotch and mocha, with orange peel, honey and plum jam. |
| Palate | Dark chocolate, smoked honey and mocha, with figs, treacle. |
| Finish | Burnt sugar and puffs of peat smoke. |
Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to ageing in the finest Sherry oak.