Tasting Notes
The smell of a sweet, elegant and gentle smoke permeated the room like a burning candle infused with fragrances of orange, cinnamon and clove. On the palate, thyme-smoked mussels with samphire in a creamy, white wine sauce and a hint of chilli. Following reduction, we barbequed crispy strips of bacon with black pepper sprinkled over maple syrup before smothering Belgian waffles in a smoky caramel sauce. To taste, roasted prawns in rock salt that were then smoked over oak wood chips. At seven years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.