Wood polish and beeswax on the nose, softened by vanilla and giving way to cooked butter. With time hints of cinnamon-dusted creme brulee creep in. On the palate the cinnamon and vanilla is joined by honey and pleasant leathery notes.

The oldest Scotch whisky made using over-roasted barley, it still has that honey, vanilla, citrus flavour but you’re also getting a smokiness and an oakiness. It’s a heavier note, with more wood influence. Extra depth.

Eighth in a limited-edition, enigmatic series exclusive to the UK market. Adam Hannett’s fourth Black Art release. Un-peated Islay single malt. 12,000 individually numbered bottles. Matured entirely on Islay. Non-chill-filtered and colouring free.