Distilled in 2009, this Ardmore single malt was aged in a barrel that previously held Laphroaig, creating a multifaceted peat character that perfectly blends classic coastal flavours and smoked meat with burnt wood and spices. Only 240 bottles have been produced.

Nose: Fresh tarragon, salty seaweed and smoked ham are followed by vanilla cake – burnt at the edges – and the rich, earthy notes of caramelised beetroot.

Palate: Cleaner than the nose: flinty with notes of mineral water, white pepper and the sharpness of lemon juice. The smoke is sooty but fresh, like pine branches thrown on a bonfire.

Finish: Dense Highland smoke and salted caramel blend into a rich, long-lasting finish.