Tasting Notes
We followed our noses to a large bowl of breakfast cereal, seasoned with sea salt and enveloped with a lichen-born smoke. The earthy and coastal nose was matched by the palate, full of burnt cherries, seaweed and wintergreen mint. Water introduced a sooty coal fire to both the nose and the palate, while the latter also enjoyed the introduction of clove, cinnamon and a retained fresh, minty finish. After five years in an ex-bourbon hogshead, we transferred this to a second fill PX hogshead for the remainder of its maturation.