The initial aroma suggested crayons, scented peat smoke, dried flowers, roof tar and smoke teas. A waft of hessian cloth, expensive olive oil and umami notes of miso and dried seaweed. Then a scattering of crystallised exotic fruits. A marvellous and enchanting nose. Water added Lapsang souchong tea, malt vinegar, eucalyptus oils and fir wood. The neat palate was superbly rich, textural and showing a thrilling complexity. Intricate smoke flavours, myriad subtle tropical fruits, passion fruit cordial, lemon cough drops and dried mango chunks. With reduction came dried flowers, mineral salts, bandages, brine, charred pineapple, smoked sea salt and a kiss of grapefruit acidity.
Cask: Second-fill hogshead Age: 17 years Date distilled: February 2004 Alcohol: 56.3% USA allocation: 120 bottles