Coming in at 35 PPM, the whisky has a sweeter style of smoke character owing to the mainland peat from St. Fergus used to kiln the barley. After a lengthy 160-hour fermentation, the whisky has a complex character which stands up well to ageing in virgin oak casks. The Chinquapin cask itself has the aroma of old leather and cigar smoke, which works wonderfully well with the sweetness derived from the bourbon casks—the combination of both casks complements the beautifully sweet peat character.