Tasting Panel Notes

Six years in ex-bourbon wood was followed by further maturation in a second fill American oak PX hogshead. The result is a curiosity dram, slightly bonkers, but forgivably so. The nose combined herbal barbecue smoke, cinnamon toast and pigs in blankets, with oily rags and tar. The palate evoked smoky bacon crisps, peanut butter, soy sauce, cheroots and tarry driftwood – dry and grubby (in a good way). The reduced nose suggested campfire-grilled Italian fennel sausage, sardines and crab, with a creamy, malty bedtime drink to follow. The palate was 'masculine' and funky, with salted liquorice, smoked mackerel pate and "chewing a hiking boot after a beach walk".