Tasting Panel Notes

Salted peanuts mixed with kelp and bacon grease while on a distant beach barbeque-sizzled sausages and marshmallows toasted over the hot coals. On the palate, sweet and sticky glazed pork ribs merged with thick tar stuck to welly boots while wasabi spice mixed with seaweed and menthol. A few drops of water released a meaty amalgamation of pork, molasses and rosemary in a burnt grill tray before cinnamon coated toffee apples in an old cigar box. Salted peanuts were still present but now with pecans and toasted pine nuts before burnt heather and machine oil lasted on to the finish. At eight years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.