A good local alternative for peaty Scotch-lovers, made with a unique blend of three batches of whiskeys smoked with cherry wood, beech wood and peat. Given some time to open up, a waft of smoke mingles with the fruity, malty scent. On the palate, the smoke really builds, but manages to hit the brakes before it overwhelms everything, fading into a burnt-orange, caramel finish. Pair with aged cheeses.
89 Points - Wine Enthusiast