Created from barley grown in the foothills of the Himalayas. Then transported to the West Coast of India, to Goa, with an average temperature of 85 degrees F. Half the barley is smoked with Islay peat and the other half with Highland peat. The nose is sweet nuts and clean gray highland smoke. On the palate the oilier notes emerge with that slightly salt air Islay peatiness. The maltiness surrounds it all and everything gets wrapped up in a sherried, smoky, nutty finish.