Tasting Notes
We got a wealth of mentholated peat smoke at first nosing, then olive brine, pickling juices, cornichons drenched in natural tar resin and fir wood smouldering on a beach bonfire – hugely dense, aromatic and powerful. Water brought an additional layer of sweetness and added notes of burnt orange peel, autumn leaves, salted Dutch liquorice, bodega funk and game meats infused with smoked chilli. The neat palate detonated with a mass of tarry rope, iodine, camphor, barbecue sauce and bonfire embers doused in seawater. Amazing power! With water we found a sublime saltiness, plus umami richness, earthy notes, anchovy paste, Scotch bonnet chilli glaze and pickling vinegars. After maturing for 10 years in a bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead.