Holyrood's Embra single malt was created to be a peated malt that would appeal both to the peat-curious and the peat-obsessive. To achieve this goal, Holyrood distilled a mash that combined unpeated distiller's malt with heavily peated Highland malt and a bit of Chocolate malt. Seven different types of yeast were used in fermentation, and the resulting distillate was aged in a combination of first fill ex-Bourbon, ex-peated Islay quarter casks, and new American Oak before blending and bottling without chill filtration or color added at 87.2 proof. The nose offers scents of lemon zest, butterscotch, peppermint, salinity, and light woodsmoke. On the palate, flavors of vanilla, dark chocolate, honey, poached pear, and apricot are backed by a touch of spice and earthy peat smoke. The moderate finish leaves notes of pear, vanilla, smoke, and earth which encourage the next sip.