Tasting Notes
The nose evoked the seashore – tarry driftwood, rock pools, seaweed and beach bonfires (sausage sizzle time) – with puffer boats in a harbour nearby. On the palate we got more prominent (nutty) smoke, some briny and savoury notes (smoked mackerel paté, foie gras) and delicious sweetness (coconut, raspberry, blackcurrant cordial, crème brûlée). The reduced nose gave us toasted marshmallows, cherries, lamb on the barbecue and old guys smoking cheroots in a bodega courtyard. The palate now had clean peat smoke, singed rosemary, candy floss, pomegranate and ash. After 10 years in ex-bourbon wood, this matured further in a charred red wine refill barrique.
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