Cola syrup, toasted wood embers and BBQ sauce were all initially noted by the panel. Also mentholated oak tones, pine resins, fir wood, charcoal and charred brisket ends. Beyond that we also found some wine gums and incense. Reduction brought classical spices such as cloves, nutmeg and stem ginger in syrup. Smoky paprika, chilli jam and hessian too. The palate was initially mentholated and showed very subtle wisps of wood smoke and toasted pine cones. Dilution brought pomegranate molasses, liquorice, wintergreen and treacle toffee pudding. After nine years in ex-bourbon wood, we transferred this whisky to a custom toasted oak hogshead (60% American oak, 40% European).