We imagined, on a cool autumn evening, walking in Hobbister Nature Reserve with that magical mixture of sea cliffs, salt marshes and moorland. Lovely, perfumed smoke from an almost unadulterated clean spirit, surprising given its age, nevertheless stunning! Add a little water and we found ourselves in a ‘peatzeria’ with the aroma of dough in a wood fired oven.

The two pizzas we ordered were, one with dry cured smoked salmon pieces, peated mussels and Buffalo mozzarella; the other gorgonzola, Parma ham, honey and seaweed. In 2017 we combined selected hogsheads before returning the single malt to a variety of different casks to develop further. This is one of those casks.