Tasting Notes
The Panel found this absolutely delightful, with an almost perfect balance between smoky and fruity aromas, yet at the same time delivering salty and maritime characteristics. Imagine grilled fruit skewers with lobster pieces next to a seafood and chorizo paella. On the palate we had a barbecued fruit kebab with a honey mustard sauce and a seared scallop burger with smoked bacon and a squeeze of fresh lemon juice. The melt-in-your-mouth texture had one Panellist declaring: “I’m in heaven”. After reduction we grilled mixed berries with lemon and thyme, while to taste a hot-smoked tuna niçoise made it the ultimate union of umami. Following six years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.
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