his 14-year-old single-malt Scotch was made using smoke from Speyside peat for one week of the year, the producer says. The aroma harmoniously balances peat and baked apple. It’s a complex sipper, opening with savory seaweed, a flash of salt and a flicker of alcohol heat. The peat impact is relatively restrained and doesn’t kick in until the finish. A splash of water unlocks espresso and vanilla sweetness, plus clove and black pepper