A complex but also powerful initial aroma, it was one full of orange oils, heather honey, mineral oils, shoe leather, salted liquorice, umami seasoning and lightly smoked game meats. We also noted natural tar extracts, resinous hardwoods and exotic fruit teas. A lot going on in this one, we agreed. With water we found it became sootier, earthier and tarrier, along with notes of red liquorice, aniseed and waxed jacket proofing. The mouth was initially full of salted treacle, honeycomb, dark fruit syrups, wet leaves, pickled walnuts and aged calvados. Water moved things more towards cured meads and earthiness again, alongside herbal toothpaste, menthol and camphor balm, and bacon jam. It was quite a ride! Matured for 16 years in a bourbon hogshead, this was then transferred to a first fill STR barrique.