Tasting Notes
After 10 years in ex-bourbon wood, this was then transferred into a first fill port barrique – but regardless of that, the spirit (typically) transported us to an Islay beach, with bonfire smoke and grilling sweet sausages over the flames. Someone also imagined a fireman eating a jam sandwich. On the palate, those sausages became German currywurst grilled over a peat fire, then marshmallows retrieved from the embers and candy-coated liquorice. The reduced nose had some Panellists mentioning tarry ropes, kippers, prawns and crabs – others were talking carbolics. Finally, the palate achieved a glorious balance between the port-derived jammy sweetness and the increasingly urbane smoke.
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