Once the cork is off, you are met with burning ash, baked seaweed, barbecued fruits and a medicinal undertone. Smoked sugar and salt meet smoked meats, rich clove and delicate honeycomb upon drinking. 

The use of Pedro Ximenez butts and hogsheads for richness and depth and ex-bourbon barrels for sweetness and body. 

Using careful cask selection can highlight the smokiness of the whisky

Not too sweet, not too rich, and when you think the smoke is just becoming too much, you are right back to start again