Tasting Notes
On the nose, we got beach bonfires, with seaweed and heather sprigs chucked on; mussels cooked in white wine (and some wine got spilled on burning fish boxes). The palate was a bonfire feast – pan-fried langoustines, salt and chilli squid, chewing the stick from a prawn kebab and a burnt bonfire potato. The reduced nose delivered roasted chestnuts, perfumed sweets in a waxed jacket pocket and cigarettes stubbed out on a parquet floor. The palate revealed toffee sweetness, charred oak and a salty tang with some spice on the finish. After 16 years in ex-bourbon wood, we transferred this into a second fill heavy toast medium-char hogshead.
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