Aromas steadily evolved into a crescendo of lobster pots, seaweed on seashells and creosote bound to green olives, burnt rhubarb crumble and Lapsang souchong tea. Burnt heather emerged in a plume of bonfire smoke and kippers while seafood sizzled on a barbecue and we sipped on oloroso sherry. With water the sherry turned to Fino with a salty tang to compliment the thick grease of a fishing trawler's engine room and sticky tar that combined with coal dust and syrupy cough medicine. Finally bacon cohabited with smoked oysters, mussels and herby sausages while a drizzle of sesame oil splashed onto salted liquorice, peppered mackerel and burnt toffee.
Cask: Refill hogshead Age: 17 years Date distilled: February 2004 Alcohol: 54.6% USA allocation: 66 bottles