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
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