Limited to 1 bottle per member
The nose immediately suggested charred pineapple and smoky bacon Frazzles. Lots of salty pork scratchings, chilli oil, soy glaze, hot smoked game meats, freshly chopped ginger and squid ink. With reduction we found toasted bread with hot smoked paprika, peppered biltong, pencil shavings, hot tyres, anchovy paste, caraway distillate and aniseed balls scattered over a freshly disinfected hospital floor. The mouth was powerful, rich and punchy. Lots of smoked vanilla extract, sweetened antiseptic, smoky wort, bacon jam with chilli, sugary black coffee, pumpkin seed oil, natural tar extract and old hessian in a dunnage warehouse. With water there was lots of yellow American mustard, spicy pepperoni, flash-fried calamari, ash-rolled goat cheese, smoked mint and tarry creel nets. Matured for four years in a bourbon hogshead before being transferred to a heavily toasted medium charred hogshead.