According to Big Peat’s World Tour notes, this edition was created when Big Peat “crossed the Equator” to visit Cape Town. The whisky was specifically designed to pair with barbecue (“braai” in South Africa), emphasizing smoky, charcoal-like flavours and grilled meat notes. While official tasting notes are scarce, reviewers and enthusiasts describe it as: * Heavy peat smoke * Sea salt and maritime character * Charcoal and bonfire ash * BBQ meat notes * Lemon and citrus freshness * Seaweed and iodine * A touch of sweetness underneath the smoke The Cape Town Edition is generally considered a robust, classic Islay-style Big Peat with a BBQ-friendly profile. Collectibility Because only around 600 bottles were produced and it was a regional release, it has become somewhat collectible among Big Peat enthusiasts and World Tour collectors. Auction listings and whisky databases show it appearing only occasionally on the secondary market.