Aromas of smoked meat, kelp, saline, rubber, and butterscotch pudding make for a sweet and savory first impression. Flavors of burnt sugar, vanilla custard, cooked apple, dark cacao, black pepper, and salty umami carry through on a big, aggressive, hunger-sparking palate. The finish is unsweetened chocolate, ash, and pepper—bold and unapologetic, it responds well to water. This whisky has been matured using alternative aging technology. Actual Time in Barrel: 18 months; Processing: Multiple peated malt distillates are aged in Scotland, then blended, exported, and put through Lost Spirits’ reactor with pieces of charred oak treated with Riesling wine.

Reviewed by: Susannah Skiver Barton (Spring 2018)

An aggressive punch of peat—creosote, tar, rubber, and seaweed—mingles with wood spice, butterscotch, vanilla pudding, and red apple on the nose. The palate shows charred meat, charred wood, earthy smoke, crème brûlée, and red apple flavors. The short, ashy finish satisfies with dark chocolate and black pepper. At such a high proof, it takes water well and develops in the glass. This whisky has been matured using alternative aging technology. Actual Time in Barrel: 18 months; Processing: Multiple peated malt distillates are aged in Scotland, then blended, exported, and put through Lost Spirits’ reactor with pieces of toasted oak treated with Riesling wine.

Reviewed by: Susannah Skiver Barton (Spring 2018)