Tasting Panel Notes

Initially, a breeze of seashore minerals was met with a sizzling barbecue banquet of brisket and crispy smoked bacon, served with a side of sweet and salty popcorn. On the palate, a drying mouthfeel was a unanimous discovery, complemented by hazelnuts, peanuts, sweet red cola and tarry, brine-soaked driftwood. Water calmed this robust dram and revealed its soothing side. On the nose, our Panellists across the Pond found herbal remedies, ground coriander, smoked sea salt, mint leaf, smoked chilli and even memories of a new car’s leather interior. Yet on the palate it was the BBQ-charred meats and unmistakable maritime influence that lingered longest. After eight years in an ex-bourbon hogshead, we transferred this into a first fill ex-PX American oak hogshead.