Tasting Notes
We were offered, as an appetiser, chilli and marmalade-glazed smoked pork belly crackling as well as smoked honey mustard-cured bacon bites. It took our breath away tasting neat; massive dark, sweet smoke combined with spicy oak which almost brought tears to our eyes. After reduction, creamy smoked vanilla pods, fudge and tablet aromas filled the room alongside sweet tobacco smoke and a hint of leather. On the palate it was a lot more manageable, with slices of burnt bacon, that had been dropped into warm ash, on toast which we washed down with a cup of pu-erh tea. Following 10 months in a new oak charred barrel, this whisky was transferred into a second fill ex-bourbon barrel.