Nosing neat, memories came flooding back of ginger nut biscuits, black bun and yet another Scottish fruit cake, the Selkirk Bannock, alongside rum baba and blackstrap molasses. Nothing could prepare us for the taste which was oily and tarry like a fiery Indian black bean curry or spareribs in black pepper sauce. We reached for the water but could still feel the heat, habanero spiced Spanish style rum, lightly smoked olive oil and coal tar. The palate was a little more approachable with sage, red onion chutney and a malt loaf. Following eleven years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill American oak PX hogshead.