Tasting Notes
A dense, leathery and resinous style of sherried whisky. We immediately found lots of anthracite, bacon jam, raspberry coulis and chocolate-covered pecans and Brazil nuts. Earthy, unctuous, deep and leathery. In time it revealed a salty oloroso edge and notes of maraschino cherry juice and furniture wax. With reduction we found fruit scones, mixed nuts, Battenberg cake, cherry Bakewell and rosewater. The palate was immediately rich and stodgy with notes of Guinness cake, dark umami liquid seasonings, medicinal travel sweets, rosewood shavings and Lapsang Souchong tea. Water brought out a more sumptuous and easy richness of treacle sponge, nutmeggy rice pudding, boozy dark chocolates and stem ginger in syrup. Back in 2016, we combined selected hogsheads from distillery number 9 before returning the single malt to first fill oloroso hogsheads. This is one of those hogsheads.
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