The arrival at the distillery of a batch of dark roasted malted barley, more commonly used in the production of stout, marked the beginning of a 26-year long experiment. The result was a pleasing depth - smokiness and oakiness as well as the classic honey, vanilla and citrus flavours. Big malty notes, soft brown sugar, vanilla toffee, blossom honey and a mild oaky spiciness. Syrupy with a toffee sweetness, some citrusy notes of tangy orange peel, followed by oak vanilla and a touch of cinnamon and ginger spices at the end. Finish is enduring gentle waves of vanilla and oak spices.