SMWS 53.458

The whisky presents a briny, aromatic profile reminiscent of grilled sardines with garlic, olive oil, fresh coriander, and paprika, accented by sea salt, pepper, and bright lemon zest.

On the palate, this cask delivers maritime and savory characteristics akin to Spanish braised octopus in sweet paprika sauce with olives and manzanilla sherry notes, while the addition of water introduces a rich, creamy texture balanced by sweet smoke and umami undertones of miso soup with smoked tofu.

The finish evokes the warmth of a bonfire on an Islay beach—a rounded, well-integrated conclusion that reflects seven years of maturation in ex-bourbon hogshead followed by first fill American oak oloroso cask influence, creating a complex and memorable conclusion.