A limited edition bottling of Douglas Laing's Rock Island blended malt, with a decidedly sherried style to it. Built around malts from Islay, Arran, Jura and Orkney, this expression enjoyed its final stretch of maturation in specially selected Spanish sherry butts. The result is a whisky that offers up coastal salinity brilliantly balanced by dried fruit sweetness and warming spice.
Nose: Raisins, toasted brown sugar, sea spray and cured meats.
Palate: Soft peat smoke and salted crackers, juxtaposed by strawberry jam and stem ginger.
Finish: Lasting salted caramel and cinnamon.