The single malt has been matured in a combination of ex-Bourbon, refill and newly-charred rejuvenated casks before being botted at 43% abv.The whisky is said to be initially ‘sweet and salty’ on the palate with an ‘intense spicy and smoky finish’. Dr Craig Wilson, Master of Malts at Lagavulin owner Diageo, said: ‘The different wood types used have helped create a whisky with a fiery yet light, and smoky yet smooth character – one that is filled with surprising contrasts.