Earth, soot and fruit

Our first nosing suggested Turkish delight, subtle medicinal ointments, runny honey, warm grist and milk chocolate with raisins and hazelnuts. The comforting warmth of gingerbread and roast coffee beans sat in the background. Water brought fruit scone mix, raisins drizzled with honey, leaf mulch and olive oil. The neat palate opened with a hint of liquorice followed by sooty and chocolatey vibes, camphor, putty and touches of motor oil and paprika. With reduction we got lime curd, petrichor, salted caramel, candied walnuts and heather ales. This rich, robust, serious whisky was matured for 11 years in a bourbon hogshead before being transferred to a first fill STR Pedro Ximénez barrique.