A hum of sweet smoke

Smoke? Yes, definitely! Not Islay peat smoke but sweet smoke from light embers after a meat barbecue or from a cigar. There were also plenty of fruity aromas as we spotted a wicker basket full of berries. There was a hum of smoke on the palate too, which we described as maple-candied bacon and a pepper steak stir fry. With water, the smoke faded and turned to an oakier note as we had a slice of toasted sourdough bread with butter and anchovies. The taste now was of a dry red wine with slices of spicy chorizo. Following six years in an ex-bourbon hogshead, we transferred this whisky into a second fill hybrid barrique of American and European oak (70:30 split) with toasted heads.