Tasting Notes
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“Big and dirty” like heavily burnt sage sausages smothered in a smoky barbeque sauce, while on the palate a dynamite shrimp that Japanese appetizer comprising of battered shrimp coated in a mixture of spicy mayonnaise and sriracha sauce. With water more maritime aromas appeared; salty sea spray, seaweed, crushed shells but also a slow cooked beef bone broth while the taste still had plenty of smoke; smoked beetroot salad and smoked wasabi coated peanuts and roasted butternut squash but at the same time sweet succulent grilled langoustines perfectly paired with Manzanilla Sherry. After six years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill, previously maturing whisky from distillery number 125, Oloroso hogshead.