Tasting Notes
We were instantly placed slap bang in the heart of a Munich beer festival, the aromas of grilled German sausage, smoked cheese and ashy embers filling the air. These collided with a chilled offering of seaweed, soya and teriyaki sauce. The initial taste engulfed us in a cloud of smoke, where we could identify sweet, sticky barbecue sauce, beer, hot dogs and flamed burgers, akin to a lively tailgate party. With a little water, the Panel noted lorne sausage, brown sauce, toasted brioche, mint leaf and the return of the briny seaweed note. More culinary delights were found in bacon jam, loganberries and distinctive Arbroath smokies. After eight years in an ex-bourbon hogshead, this whisky spent the remainder of its maturation in a second fill American oak oloroso hogshead.
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