Caisteal Chamuis Heavily Peated Blended Malt book made by infusing and distilling

made by infusing and distilling sprigs of wild génépi (Artemisia) gathered above 2

seaweed and tar over sweet vanilla and butterscotch

Developed from a recipe created by Gabriello Santoni in 1961

Essential to a Singapore Sling

The eighteenth edition gathers more than 3

Caisteal Chamuis Heavily Peated Blended Malt book made by infusing and distillingA heavily peated blended malt from the team behind the Torabhaig distillery on the Isle of Skye, matured in American oak and finished in heavily charred casks. Showing smoking embers, seaweed and tar over sweet vanilla and butterscotch. A big, coastal, smoky malt for peat lovers. ABV 46% 70cl Scotland