Tasting Notes
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A very intense peat smoke to start with of burnt raisins soaked in TCP (antiseptic liquid), the scent of heavy bonfire smoke stuck in a wholly jumper and the burning of old hessian coal sacks. The taste did not disappoint either, truly a big beast of a dram, with omnipresent smoke, twigs covered in yeast extract as well as smoked oysters and cod liver pate. Water added the oiliness of devilled whitebait with roasted garlic mayonnaise on the nose, while on the palate charred watermelon slices and smoked cherries soaked in kirsch came through. The seemingly never-ending finish had the surprisingly sweeter and more floral aspect of heathery smoke.