This bottle is limited to 1 per member
The Panel agreed this was akin to eating fried pancetta covered with English mustard and piccalilli next to the Atlantic. Rainy fishing harbours, freshly landed creel nets, medical embrocations, Elastoplast, smoked mussels in brine and things like pickled pineapple, anthracite soot and lanolin. Water brought pure seawater and wet kelp. White flowers, chalky minerals, fresh linens, lemon rind in Earl Grey tea and earthy petrichor. The palate featured oak smoked ham hock, smoked mackerel pate, herbal toothpaste and eucalyptus bark. Reduction added smoked oatmeal, hay drenched in petrol, squid ink, charred langoustine and malt vinegar. At seven years of age, we combined selected hogsheads from the same distillery into a variety of different casks. This first fill bourbon barrel is one of those casks.