Smoked Mexican mole

Some of our more longstanding Panel members initially mentioned carbolic soap and coal tar shampoo, with others getting smoked papaya salsa, campfires and expensive cigar smoke. On the palate we found a tincture made with cardamom, nettles and smoked oranges next to tarry frankincense. Water added smoked mussels, venison carpaccio and smoked seaweed flakes, while to taste we relished a traditional mole sauce made by toasting and blending hot chillies, sweet spices and rich chocolate, and served with pan-fried chicken drumsticks. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One cask was transferred at 10 years old to a refill charred red wine barrique, while the other was left to mature in ex-bourbon wood. The casks were then married together before bottling.