High West Campfire Whiskey

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!

A big hit of rye, cinnamon and sultanas, before we're back in honeyed toffee territory. Peat completes the tail of the palate.