The nose evoked welly boots near a bonfire, tinned fish on a coal shovel, Victorian muscle rub, smoked ham and battered white pudding with chippy sauce (a Scottish delicacy!). The palate found toffee apples, stewed plums, gooseberry tart and fly cemeteries* – all in the context of coal smoke and exhaust fumes from fairground wagons. The reduced nose – burning haystacks, overdone banana bread, old leather jackets and olives eaten in a puffer’s engine room – ‘delightfully grubby and petrolic’ said one panellist. The palate now had charcuterie, smoky mango salsa, pine trees ablaze and taking snuff on the harbour. *Scottish fruit slice.
Cask: Second-fill hogshead Age: 10 years Date distilled: February 2011 Alcohol: 57.1% USA allocation: 120 bottles