Douglas Laing's Rock Island embodies the essence of the Scottish Islands in a blend that harmoniously combines whiskies from Islay, Arran, Orkney, and Jura. Bottled at a precise 46.8% ABV and, naturally, without colouring or chill filtration, this whisky was previously known as 'Rock Oyster'—a name changed due to the surprising number of people with a dislike for oysters. Rest assured, the same exceptional maritime whisky remains. On the nose, it evokes windswept beaches, coastal peat, and a hint of ash, accentuated by touches of green fruit. The palate delivers yet more sea breeze, accompanied by oat cake crumbs, increasingly spicy notes of cracked black pepper, and a subtle waft of peat smoke, with occasional hints of vanilla. The finish is characterised by enduring salinity, peppery warmth, and a trace of peat.