The tiny lamp glass-shaped copper pot stills that make Oban’s Scotch are among the smallest in Scotland, and the liquor they distill is slowly condensed in wooden worm tubs outside among the rooftops, exposed to the salted sea air, bringing a distinct depth of flavour said to go very well with salted caramel.
 
Flavours of orange peel, smoke, sea salt, and honey distinguish this full-bodied highland malt.
 
Serving Suggestion: Best served neat in a tumbler, perhaps with a little cool spring water.