Used heavily peated connemara used in the Turf Mor and added maltd up to 15 years old and placed it into 3 ex bourbon casks that were fitted with new bog oak ends and stored from10-12 months before bottling. Limited to 1000 bottles.
You can really smell the "bog" here in the form of old damp moldy wood. Very musty, moldy with a lemon zest. Creamy on the palate with vanilla and toffee sweetness contrasted with smokey earthy notes. Finish is a bit salty with rubber (chewing on rubberbands).