Glazed and blazed beef ribs

Aromas of dense dark fruits with a coat of seasoning, pickled blackberries, cherries, damsons and plums that combined with leathery tobacco and resinous wood scent to make this a very intriguing nose. A red wine earthiness and an oaky bitter chocolate dryness on the palate at first before deep and very satisfying savoury flavours like that from glazed and blazed beef ribs appeared. After dilution we were line dancing in a barn (leather boots, cowboy hat and all that) and for refreshment, we drank Assam black milk tea and had Korean style chilli rice crackers. Following twelve years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill heavy charred hogshead.