Unapologetically wild

A heady nose evoked Hebridean blue cheese, cowhide and smoke-flavoured crisps enjoyed in a milking chair by a peat fire, while the chair legs slowly sank into the boggy field. Hay-smoked haggis and pheasant jerky ventured on to a palate of campfire smoke, espresso, treacle and sage, followed by burning brambles and tar liqueur. Water intensified the smokiness, unveiling farmyards and beech-smoked cheese. The palate then became a pure phenolic symphony of pine smoke, eucalyptus, menthol and earthy venison salami. After spending six years in an ex-bourbon hogshead this was transferred to a second fill American oak Pedro Ximénez hogshead for the remainder of its maturation.