The 2nd edition of the Port Charlotte 10yo was made with malt peated to 40ppm, distilled in 2006 and matured in a combination of first-fill bourbon, sherry, Tempranillo and French wine casks. Only 18,000 individually numbered bottles were produced. Non-chillfiltered, naturally colored and bottled at 50%.

Nose: Gingerbread, raspberry and vanilla, followed by crisp peat smoke along with clove, rubber, polish, tinned peaches in syrup and lemon biscuits.

Palate: An oak sweetness of vanilla and toasted malt bread, wrapped in heather smoke with some medicinal notes. Salted caramel with treacle, apricot and icing sugar.

Finish: Long and smoky with toffee and pineapple.