Tasting Notes
Some of the panellists compared the smell to a first aid kit, burning twigs, marmite, and a smelting plant while others described the aroma somewhat differently with associations of sweet tobacco smoke and cured salmon. On the palate we all agreed, smoked salted caramel as well as grilled pineapple with a cinnamon and honey glaze. Water added more maritime characters on the nose with salt and pepper squid Cantonese style and smoked mackerel fillets, while to taste orange and fennel roasted cod and, in the finish, a creamy horseradish. Following six years in an ex-bourbon barrel, we transferred this whisky into a 2nd fill medium charred barrel.