With this superb whisky (and many other fine Scottish malts), a lesson in pronunciation can go a long way should you wish to impress friends with your connoisseurship. I'm no Gaelic expert, to be sure, but I believe the distillery's name sounds like "boon-a-habbin." That's just half the challenge here, though, because there's the whisky's name to contend with, and that would be Ceòbanach, pronounced something like "kyaw-bin-och." That second word means smoky mist, and it's an apt descriptor for what you'll find rising up from the glass. A strongly peated bottling from Bunnahabhain on the island of Islay, this is gloriously robust and much more substantial than the relatively light colour would suggest (refreshingly, the distillery adds no caramel colouring to darken the hue). Robust, yes, but neither sweet nor overly heavy, it comes across with flavours of toasted cereal grains, salty brine and a peaty essence that's more like smoky bacon than the medicinal iodine of some other Islay whiskies. Impressively layered with notes of vanilla, spice, nuts and honey, it's bottled at 46.3-per-cent alcohol and comes un-chill-filtered, so expect it to go cloudy should you dare to serve it on ice (which I would not recommend). Available in Ontario at the above price, $100.99 in B.C., various prices in Alberta.