Tasting Notes
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The nose evoked an Islay croft; wood-burning range cooker, leather brogues warming in front, bacon cooking on top, chocolate chip cookies for afters. The palate offered toffee sweetness, incense smoke (sandalwood, patchouli) charred wood and a kick of Jalapenos and Cholula hot sauce. The reduced nose had stewed fruits, raisins, Demerara and treacle, burnt twigs dipped in honey and venison pie straight from the croft oven. The palate now found spiced chai, ginger snaps and rum baba then pipe tobacco and a hint of ashtray to finish. After ten years in ex-bourbon wood we transferred this into a heavy-toast, medium-char second-fill hogshead.