Description: The nosing passes find scents of sea breeze, kippers, brine, leather, barley malt, light oakiness and tannin. Palate entry is dry at first then opens up with succulent tastes of smoked trout, green peppercorn and sea salt; midpalate is oily, salty, oaky sweet with some bitterness to balance the sweetness. Ends lean, sweet and delicious.
