A sweet and perfumed smoke wrapped around malting barley and roasted chestnuts in a peat fired kiln. The tingle of wasabi and salt and vinegar crisps carried seaside connotations with rock pools and tarry ropes beside an old pier. Scented smoke continued and enveloped lobster and cod meat, touching on medicinal tones, as we ventured onto the palate. Sticky heather honey joined hazelnuts and the richer sweetness of maple syrup in lapsang souchong tea. Burnt gorse brought a woody smoke, reminiscent of garden bonfires, that perfectly shrouded a finish of salted caramel and burnt fudge.
Cask: Refill hogshead Age: 10 years Date distilled: September 2008 Alcohol: 60.5% USA allocation: 60 bottles