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Date distilled: June 1996
cinnamon swirls and creamy layers of clotted cream
dripping with dense rancio and things like chewing tobaccos
whilst to taste - charred pineapple margarita with sage and a ‘blooming’ hibiscus flower in syrup at the bottom of a flute filled with Champagne – the stuff that dreams are made of
Matured for 11 years in a bourbon hogshead before being transferred to a second fill charred red wine barrique
Cask No. 10.245 Juicy oak & vanilla Date distilled: June 1996The neat nose was practically climbing out of the top of the glass! Our initial notes included burning cloves, peat smoked ghee, hot seashore funk, spearmint, peat smoked black tea, chilli infused game salami, roof pitch, creosote and heavy, fat phenolics. A monster from the get go! With water we found malt loaf, Jamaica cake, gentian eau de vie, medical embrocations, antiseptic and iodine. No messing about here. The palate kicked off with smoky bacon
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