A rather bonkers aroma of strawberry toothpaste, smoked mint, lapsang souchong, salt baked fruits, rye spice, caraway, smoked beer, horseradish and smoked fish. With dilution there’s medical marijuana, nutmeg, smoked salmon, hessian, smoked mussels, brine and hot paprika. The madness continues on the palate with lime oil, cured meats, concentrated peat extracts, medical tinctures, oyster sauce, preserved lemons, raspberry trifle, sandalwood, newspaper ash and cough medicine. With water there’s taramasalata, sardines in brine, olive oil, coal tar soap and salty kedgeree. A crazy yet hugely enjoyable dram that was matured for 13 years in an ex-bourbon hogshead before transfered to a first-fill charred red wine barrique.
Cask: First-fill charred red wine barrique Age: 13 years Date distilled: March 2005 Alcohol: 55.4% USA allocation: 72 bottles