Description
The smell evoked pleasant memories of sitting on Scapa beach looking out across the bay, with one distillery to the right and one higher up to the left. One could smell that the malting process was in operation as the fresh sea breeze carried the sweet peat smoke down the hill to mingle with aromas of rockpools and seaweed. This was smoky, salty and malty on the palate, like grilled lobster tails. Diluted, we inhaled the scent of apple pie and toast with heather honey, while to taste, smoked salmon tiramisu with mascarpone and lime. At 16 years of age, we combined selected hogsheads from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.