Aged in a Bourbon cask, this pale gold whisky was made entirely from locally sourced barley. Malt lovers may find resemblances to Campeltown's finest here: Direct fire stills give a toasty edge to the nose, while poached pear fruitiness develops alongside suggestions of almond biscotti, sponge cake and straw bail. It's soft on entry with a grassy edge through the middle, but balances beautifully. The finish turns creamy, toasty and delicately salty with hints of white pepper and vanilla through the aftertaste. A cereal / coastal style that really works.