Black Bottle's secret recipe is still inspired by the original one developed by Gordon Graham, made with a high proportion of malts. Black Bottle contains a high proportion of peated malts from the sacred island of Islay (including Bunnahabhain's super-smoked Monk), balanced with unpeated malts and bourbon barrel-aged grains.
Machir Bay has a lovely balance of vanilla, smoky caramel and rich fruitiness, each contributing to complexity and combining to create a truly unique Islay drama.
Nose: Hazelnut and smoke, accompanied by malty sweetness and ripe fruit. Then come apricots in syrup, ripe pear, malted vanilla reminiscent of cracked barley, crème brûlée and sweet honey. The smoky peat note is discreet but nevertheless quite present. This evokes shoe polish and leather and earth.
Mouth: Soft and mellow, comes the heavily roasted malt reminiscent of smoked muesli with fruit and honey. Then come smoked apricot jam, crushed barley, peat, burnt heather, citrus and redcurrant. With a drop of water, its smoke and elegant minerality become stronger, offering a magnificent counterbalance to its sweetness.
Finish: Sweet with earthy flavors, followed by a smoky, spicy and herbal note.
Nose: Notes of subtly spiced cereals, mango, papaya and pea pods. Traces of hard toffee and light oak chips. A drop of water reveals notes of cinnamon brioche and salted caramel.
Mouth: Silky and fluid with an intense taste of sweet butterscotch, a spicy-dry and woody intensity. The addition of water softens the honeyed sweetness of the creamy, smooth Swiss milk chocolate, with just a hint of salt in the mid-palate. The mild spices now keep the sweetness in check.
Finish: Short and rather intense, with spicy chili pepper notes.