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The aromas were bouncing around like mad; savoury meaty smoke, sherry vinegar, smoked wine gums, brandy snaps, olives and sea-salted smoked mackerel in sunflower oil. On the palate the magic was revealed; from Andalucía via Islay to Speyside. Sweet and spicy, hickory smoked fall-off-the-bone baby back barbequed ribs, while sweet tobacco combined with the bitter botanicals found in sherry Vermouth gave it a complex never-ending finish. Diluted we just maybe made a detour to Hawaii with melt-in-your-mouth, slow pit-roasted kalua pork. After eight years in an ex-bourbon hogshead we transferred this whisky into a second fill oloroso sherry hogshead which previously matured whisky from Society cask 29.259.