Tasting Panel Notes

At first nose, the panel gathered for a blazing BBQ deep in a coniferous forest. The smell of pine mixed with grilled gammon, tomato leaves, briny seaweed crisps, olives, pineapple cubes and toasted marshmallows. On the palate, one panel member noted: ‘It’s briny, it’s meaty, it’s inbetweeny’ – a scrumptious combination of ash and stone-ground crackers, honey-roast ham, and crème brûlée. We washed it down with pineapple-orange juice, all while resting against a sun-soaked tree, with lingonberry bushes as far as the eyes can see. Following reduction, the scene turned into even more of a woodland feast – salted crackers smeared with pinecone jam, mackerel pate with a touch of brine, and a drizzle of maple syrup topped with blood orange zest laid atop a silken scarf on a bed of moss. To taste, first ash, then a blaze of fire, charring juicy pears, candied oranges, roast pork with apple sauce, and blue cheese drizzled in honey. We finished it off with a final flourish of Turkish delight and rosewater before calling it a day. After four years spent maturing in a 2nd fill bourbon hogshead, this whisky was transferred to a refill American oak PX hogshead for the remainder of its maturation.