A Scottish spirit produced on the island of Islay, in the northern part of the country, by triple distillation from 100% malted barley, dried with peat smoke — which gives it its famous smoky flavor. Aged for at least 5 years in oak barrels.
A Scottish spirit produced on the island of Islay, in the northern part of the country, by triple distillation from 100% malted barley, dried with peat smoke — which gives it its famous smoky flavor. Aged for at least 5 years in oak barrels.
