The cask had the upper hand here initially we thought. It opened with notes of smoked pencil shavings, graphite oil and natural tar. Then herbal-scented embrocations, bacon frazzles and extra salty pork scratchings. Wee leathery and camphory touches emerged over time. Water brought out frying pancetta, charcoal embers, chamois leather, TCP and smoked mint. The palate when neat was riddled with smoked and cured meats. Hot paprika, anchovy paste, olive tapenade, wormwood and smoked peppercorns. Reduction brought more herbal complexity, wild garlic, iodine drops, wood varnish and Elastoplast. Hints of kerosine, Cajun spices and hot coals.