This single-estate rye whisky, Scotland’s first rye in over a century, lets you lose yourself in deep clove spiciness, dark chocolate, Brazil nut, orange peel, and aromas of pressed cigars. The flavor is astonishingly good, with marmalade, old-fashioned toffee, rye bread, and toasted malt biscuits before a shower of clove spices breaks through, with dark toffee, treacle, chocolate, and pepper leading into a long finish of toffee and spice.

Reviewed by: Jonny McCormick (Spring 2019)