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The nose gave us a real maritime sensation; salty sea air, mackerel pâté with toasted sweet kelp, oysters with a little fizz having added prosecco to the classic mignonette. The taste neat started with Kalamata olives in brine followed by deep-fried sugar kelp crisps, salty-sweet and iodine-rich, very unique, very tasty. After dilution we had the aroma of black caviar on toasted bread, oatcakes with chutney, smoked apple and bacon salad, while on the palate an izakaya-style appetiser - boiled squid drizzled with sweet miso vinaigrette. At eight years of age, we combined selected hogsheads from the same distillery into a variety of different casks to marry. This is one of those casks.