Tastes

r: spicy and burny. Cheesy? - d: serviceable, not unique. A little more astringent in the scent. Sweet. Tasted at hotel out of tea cups after a full day.

R: burny but rich. More body than the Ardmore. (Would love to try this again with a bit of water.) D: fills your mouth before you even start drinking it. Smoke carries all the way through. Nice and rich, creamy. Nutty. Touches every area of your mouth with flavor. Tasted at Edinvane Inn while watching live music.

R: smoky but light. Not a lot of body. D: smoky with a good burn. A little sweet. Opposite of thick. Tasted at Edinvane Inn on Skye while watching live music.

Drank in the bath out of plastic cups, so perhaps didn’t give it fair footing. R: First taste: chemicals, like I shouldn’t be drinking this. Like too much of heads and tails are there. Bad. Polluted. Smells like nail polish remover. Second taste: kind of the same, but I can sort of see fruity at the beginning. D: fruity foretaste. Nutty aftertaste. Coffee? Roasted?

Recommended by bartender at Merchant Bar in Portree when D asked for smoky whisky. D: A tiny bit of smoke. Sweet, peppery. Has a little burn. R: Smoky at the end. Very peppery and a little sweet (sweet and then super peppery and then sweet again at the very end).

Tried at Merchant Bar in Portree on a rainy night. Warm and rich and perfect. Notes from that night: R: Sweet and smooth and rich. Low to no smoke. A tiny bit of dark fruit but not syrupy. The more sips I took, the more I tasted vanilla. I love this one. D: Sweet without being cloying. No burn. A little astringent. (Now he says: briny, not astringent).