All five malts from the region’s three distilleries were utilized in the production of this Blended Malt. The whisky was aged in a combination of Ex-Bourbon and Ex-Sherry casks, and it was blended and bottled at Springbank Distillery in Campbeltown.

A distinct buttery aroma and the characteristic hint of sea salt are the initial impressions of this whisky when one experiences it. It also carries notes of ginger loaf and pecan pie. When sipped, it reveals flavors of creamy coffee, salted caramel, date syrup, and crystallized brown sugar, all with a subtle touch of peat smoke. As the finish lingers, the peat smoke becomes more pronounced, accompanied by a developing leathery note over time.