Toasted grains and burnt bread emerged alongside black pepper coated mackerel and earthy herbal aromas that mutated into walnut oil mixed with chimney soot. On the palate a wave of English mustard tingled the senses before being beaten into submission by dark treacle, blackcurrant jam and lavender. Red liquorice and molasses then fused with sweet smoke and eugenol prior to a large tot of navy rum. With water we found salt mixing with coal dust and tobacco leaves while the spicy flowers of ylang-ylang and carnations lifted baked banana skin and damp wool. The palate was now more juicy with burnt pineapple joining lavender scented soap and sweet nuts, scorched salmon skin and black olives in brine.
Cask: Second-fill barrel Age: 11 years Date distilled: October 2009 Alcohol: 62.1% USA allocation: 205 bottles