Tasting Notes
The gorgeously syrupy and unctuous nose was full of sweet tar, medicines and antiseptic, with underlying notes of salted liquorice, concentrated aged balsamic vinegar, roof pitch and dark, earthy peat smoke. Reduction brought rancio, kipper smoke, preserved lemons, smouldering heather, smoky chipotle chilli paste and root beer syrup. Just gorgeous! The palate was similarly all about syrupy sweet peat smoke, concentrated medicines, herbal liqueurs and a stunningly thick, mouth-coating texture. Smoked olive oil, blackcurrant cordials, salted treacle toffee and mentholated cough syrups make this a multilayered beauty. With water we got eucalyptus, mineral salts, aged game meats, natural tar, iodine drops and smoked dark chocolate, plus hoisin sauce, plum wine, charred hazelnuts, antiseptic and bacon jam. This was matured for nine years in a bourbon hogshead before being transferred to a first fill Spanish oak oloroso sherry hogshead.