Tasting Notes
We thought the peat and sherry were singing in beautiful close harmony with this one. An immediate hit of bacon Frazzles, pork scratchings and a good slug of malt vinegar. Then hot chips with sea salt, piccalilli and herbal cough medicines. Soon, it became increasingly tarry with kippers and preserved lemons. Water added sooty coal scuttles, black olives and pickled onions. Lots of cracked black pepper, seaweed crackers and hot smoked salmon. The palate was wonderfully full and richly textured. Bags of salty and umami broths, sweet peat smoke, kippers spritzed with lemon juice and natural tar. Water brought salted liquorice, pine resin, capers in brine, iodine drops and salt and vinegar crisps. Previously in a bourbon hogshead for four years before being transferred to a second fill PX hogshead.