Tasting Notes
At first we noted buttery smoke, root beer and black pepper; a big, hearty fusion of peat and sherry influences. We also found suggestions of biltong, liquorice, burning sage and tarred hessian, plus some boot polish and smoked peanuts in the background. Water brought through lovely notes of pickling juices, malt vinegar, ointments, black olive tapenade and game salami, along with a furl of cigar smoke. The palate opened with lots of peppered smoked mackerel oils, hot smoked chilli, paprika, natural tar, sweet liquorice, malt loaf and smoked heather beers. With water we got golden syrup fused with iodine drops, roof pitch, yeasty wheat snacks, roasted red peppers, balsamic reduction and salted liquorice. This was matured for five years in a bourbon hogshead before being transferred to a first fill American oak Pedro Ximénez hogshead.
Limited to 1 Bottle per Member