Red stag

The neat nose suggested strawberry wine drizzled over sheep's wool, with hints of balsamic glaze, sweet brisket and venison salami. Lots of deep and funky characters at play, we agreed. Reduction brought cherry cough syrup, camphor, candied hazelnuts and satay sauce. A savoury side emerged too, with bouillon stock and wee sooty touches. When neat, the palate was full of cranberry gravy, venison ramen and pine wood, with a subtle tannic sinew and the balancing sweetness of brown sugar. Water brought more playful notes of red liquorice, red fruit cordials, orange wine and more venison impressions, plus traces of dijon mustard and salted caramel. This was matured in a bourbon hogshead for 14 years before being transferred to a first fill medium toast American oak barrique with toasted heads.