Description

Detailed Description

During a visit to Islay, David Perkins enjoyed a breakfast at a B&B near Bruichladdich, which included a delicious syrup made from sugar and peated whisky poured over honeydew melon. Taking this experience back to America, he set about blending sweet bourbon from Lawrenceburg with peaty Islay single malt, with some spicy Rye for good measure!

High West Campfire Whiskey Tasting Notes

Nose: Golden syrup, peach, honey, a little rye spice and just a wisp of peat smoke.

Palate: A big hit of rye, cinnamon and sultanas, before we’re back in honeyed toffee territory.

Finish: Sultanas, toffee and lingering peat smoke.