Tasting Notes
A deep, kippery smokiness greeted the Panel at first nosing. This evolved to fresh kiln smoke, liquorice, peat embers in a hearth and notes of black pepper, smoked mussels and fir wood resins, plus a lovely thread of sweet, herbal medicines. Reduction brought more char and treacle thickness, hints of smoked raisins, kelp, wormwood and cedar cigar boxes, all underlaid by a dash of paprika and iodine. The neat palate displayed a wonderfully relaxed and layered mix of tobaccos, peat smoke, chilli sauce, Szechuan pepper and camphor. Water added natural tar, iodine, pure brine and barbecue smoke, with some elegant notes of burning heather, salted fish and pickled walnuts in the aftertaste. After maturing for seven years in a bourbon hogshead, this was transferred to a first fill Spanish oak oloroso hogshead.