Excerpt: The taste has good spicy touches of cinnamon and allspice balanced by a gentle smokiness, linseed oil, and a touch of black cherries. The finish has long, subtle touches of spices and smoke with a hint of black cherries.
Excerpt: The palate is astringent, with nutmeg, clove and ginger, as well as piney menthol, all atop an undercurrent of dried peat bricks. The finish is short, with earthy leather, bitter coffee grounds, peanut shells, and cassia bark.
Excerpt: Chewy and oak-driven on the palate, with cherry cough syrup, roasted pecans, dried ginger, white and black pepper, and ample oak; flavors of burnt ends and burnt marshmallow hint at the peat—which comes from the use of peated malt whiskey backset—but could just as easily be mistaken for barrel char. The peppery, ashy, chocolaty finish keeps going and going.
Excerpt: The mid-palate sees more balance with clove and cinnamon discernible amid heavily charred barbecue and creosote notes, and things really begin to come together on the finish, albeit a bit late, with peppery meats and sweeter baking spice.