Tasting Notes
The nose struck with an intense wave of smoked cheese, salami and creosote, followed by hints of first aid kits, antiseptic cream and earthy moss on a crackling fire. A playful blend of kimchi, smoked mackerel and a truffled brie toastie emerged, creating a vibrant, smoky harmony. On the palate, the whisky delivered sweet, medicinal notes of carbolic soap, charcoal-infused cream and burnt rosemary, balanced with brioche toast and a subtle drizzle of lavender honey. With water, barbecued sausages and smoked lobster came to the fore, leaving behind a finish of soy sauce, smoked prawns and smoky pickles. After spending eight years in an ex-bourbon hogshead, this was transferred to a second fill American oak oloroso hogshead for the remainder of its maturation.
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