Tasting Panel Notes

The neat nose presented a medley of the elegant and the potent. Chamomile tea vied for supremacy with bacon jam and flaming hay bales – quite the aromatic spectacle, we thought. We also got wetsuits, bonfire ashes, vintage car engines and lemon yoghurt. With water it revealed roast beef, toasted almonds, freshly surfaced roads and pork scratchings. The palate was full of sweet peat smoke, brisket burnt ends, coal scuttle vibes and pickled brambles. Reduction enhanced the texture and elevated the spicier notes. We found tabasco pepper sauce, petrol, strong menthol lozenges, molten roof pitch and iodine-soaked hessian. We agreed it was a doolally whisky! At the time of tasting, this whisky was a whopping 66.1% ABV. We brought it down to 57.1% (100 British proof) for greater balance, while ensuring that we retained the wonderful high impact flavours. This was matured in an American oak ex-oloroso butt for eight years before being transferred to a second fill Spanish oak ex-oloroso butt.