True Breath Of The Hebrides

SPIRIT NOTES

The nose combined sweet peat, smoked haddock, yum-yums, acacia honey and vanilla with a slightly grubby note (beach bonfires, tarry driftwood and Z-boats approaching an oil rig). The palate was everywhere – peat smoke, cinnamon swirls and maple pecan pastries; mature cheddar and onion chutney on burnt toast; then finishing with liquorice, menthol and roofing tar. The reduced nose was an Islay clifftop – sea breezes, machair (grass, wild flowers) and fishing boats down below; lemon squeezed over scallops and pear. The palate now – a scallop burger with pinot grigio – was sweet, oceanic and tingly, with a dry finish: a true breath of the Hebrides.