The malt for Longrow is dried entirely over a peat fire and the spirit is double-distilled in the traditional Scottish style.

The dried fruit and gentle smokiness on the nose of the 10 Year Old give little warning as to the bonfire of flavours which dance around the palate.

The use of both sherry and bourbon casks in maturation give an initial rush of both sweetness and spice before the peat smoke arrives to overwhelm the senses.

Like all good fires the embers linger long after the flames have died down.