Tasting Notes
Limited to 1 Bottle per Member
A typically massive nose with colossal notes of tar buckets, pickling vinegars, olive juices, gherkins, seawater and black olive tapenade – all slathered in hot roof pitch. We also found smoky bacon crisps, burnt orange peel and smoky blackcurrant jam. Reduction brought a sharper, more chiselled smokiness, along with black pepper, anthracite embers and smoked kippers. When neat, the palate was chock full of malt vinegar, pickled lemons, iodine, antiseptic and English mustard powder; raw peat smoke with a smooshed strawberry. With water we found smoked marmalade, dried herbs, bacon jam, kelp, treacle and mineral salts. A mighty collision of salty and meaty vibes. After maturing for five years in a bourbon hogshead, this was transferred to a second fill oloroso hogshead.