Slightly baffling oak-related nomenclature aside, it was a thrill to find a cask that transported my nose so firmly to Hebridean islands while leaving my palate rooted in the fertile east Anglian barley-growing earth. I often find virgin oak casks can overpower single malt whiskies. But as this one had been used albeit briefly beforehand, the feared tannic excesses were, thankfully, absent.

This is a richly textured whisky, with bright, overtly fruity, peachy, vanilla and nutty flavours from the oak, merging with the wood-fire and cigar notes from the peat. A drop of water will bring out some added black cherry, smoky coconut and spicy vanilla and honey.

Rob Whitehead, Spirits Buyer, Berry Bros. & Rudd