Tasting Notes
After four years in ex-bourbon wood we transferred this into an ex-Islay, PX refill hogshead. On the nose, demerara, garibaldi biscuits and German gingerbread are overshadowed by savoury suggestions (salted almonds, brown sauce, saag aloo, smoked cheese and onion jam); there are also hints of seaweed and saunas. The palate repeats this trinity – sweet (dark chocolate), savoury (fig chutney, chorizo, roasted red peppers) and coastal (samphire, dulce). With water, the nose discovers coal scuttles, chalk dusters and Arbroath smokie boxes on a beach bonfire. The palate now finds roasted chestnuts, cocoa nibs, caramelised brown sugar and fennel seeds, plus mulling spices to finish.
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