Tasting Notes
We found ourselves sitting in a Highland lodge, with a crackling open fire and a stag's head on the wall, being served red Leicester cheese with oatcakes, a traditional Middle Eastern-style houmous and sweet jelly jam. On the palate, we threw a few peat slabs on the fire as our host delivered a platter of jamón ibérico with black olives. After a drop of water, we had a cup of lapsang souchong tea with a slightly burned scone and raspberry jam. To taste we were was back in the lodge, with Scottish black bun and Ecclefechan tarts. Following 15 years in an ex-bourbon hogshead, we transferred this whisky into a refill PX hogshead.