Coming from the smallest distillery in Scotland, and being produced at a rate of only 12 casks per week makes this fine dram harder to find than most. That said, when it is found (or in my case hunted down) the rewards of this South Highland single malt far outweigh the tribulations one must go through to get it on the shelf.
Nose: Roasted almonds fused with brown sugar notes hovering over a hint of sherry.
Palate: The opening salvo conjures up the flavour or raisins (undoubtedly from the Oloroso cask finishing) smothered in a caramel syrup; effectively leaving the palette reminiscing of butter tarts minus the pastry shell. As it rolls through on a lightly viscous mouth feel, the butter tart unwinds into muted sherry notes with the faintest whisp of smoke before disappearing.
Finish: Following the sherry notes at the end, everything rolls back under a quickly spiking and then falling heat, returning briefly through the caramel to a dry finish with a hint of tawny port.
Overall: This whisky does a remarkable job of punching above its weight without farting above its ass. A well rounded, unique flavour with a husky level of heat that fades quickly renders this a fine taste for both the seasoned whisky lover and the "I just started liking Scotch because Matt's an ass and wouldn't let me drink anything else" crowd. To each and all that want to try some of mine, I say "piss off, because this bottle's mine, and when you find yours I won't expect you to share it either".