Tasting Panel Notes

At first nosing we were seduced by classy impressions of oak spiciness, balanced by dark fruit chutneys, fruit pickles, aged balsamic, dried tarragon, sunflower oil, and umami richness in the form of black miso and mole sauce. The palate, when neat, was dominated by a show-stopping combination of baked oranges and wild strawberry on one hand, with more sunflower and walnut oil, bacon jam, medicinal herbs and old tonic wine on the other. A real "mic drop" experience. On the nose, water brought out brandy butter, boozy black forest gateau, beef extract and black olive tapenade – a definite sense of meatiness crept in. A little reduction brought oily mouth coating concoction of herbal extracts and gentle bitterness, soft medicinal impressions and spiciness in the form of black pepper, paprika. This whisky was matured in an ex-bourbon hogshead for eight years before being transferred to a first fill American oak ex-PX hogshead for the remainder of its maturation.