Tasting Notes
The generous and vibrant nose brimmed with smoked honey, hessian, sacks of freshly malted barley, malt extract and milky darjeeling tea. We also got some slightly tangier and funkier tones of pickling juices, game meats and confit duck. And a definite impression of charcoal rubbed into sheep's wool! Reduction brought cocoa and coffee grounds, peanuts roasted with paprika and singed raisins. It also became much earthier, sootier and smokier. Leaf mulch, wood smoke and green peppercorns were all present. The neat palate glowed with hot chai tea, game salami, engine oils, a gentle peaty tang and smouldering hay. With water we found some terrific notes of herbal liqueurs and medicines, along with boiler smoke, natural tars, farmyard funk and further meaty and metallic hints. This was matured for 11 years in a bourbon hogshead before being transferred to a second fill charred red wine barrique.