The Single Malts in this blend are all from the Scottish islands with their peaty, coastal trademark flavours which are added to by clever barrel-hopping. The first maturation starts the same as the Speyside, but the second maturation is in 200 litre casks made out of staves from first-fill Bourbon casks with heads made from similarly charred European oak. The result is a Whisky of polished pedigree with all the marine, peat and smoky elements you would expect with additional nuances of sweetness from the Bourbon and char from the toasted heads.