Tobermory’s peated offering. Great to see Ledaig hitting its stride, with a brisk punch of peat and not chill-filtered. There’s a bit of a raw edge too, quite bracing but still plenty of soothing sweetness. Earthy peat smoke, ripe barley, honeyed vanilla, bourbon barrel char, black licorice stick, espresso bean, olive brine, and suggestions of beef jerky. In some respects, it even tastes younger than 10 years old, but I’m balancing that with bonus points for distinctiveness.

Reviewed by: John Hansell (Spring 2011)