The nose neat felt like a hearty brunch; smoked mackerels on rye bread with horseradish cream, parsnip and beetroot crisps sprinkled with sea salt, maple-smoked bacon and blueberry pancakes. The taste neat surprised us all, ‘like a dragon breathing fire’ or ‘walking barefoot over hot coals’. After the initial heat, rich dark burnt caramel, toasted malt and molasses with a hint of sweet peppermint mints in the finish. Diluted we dowsed a beach bonfire made out of old fish boxes with sea water whilst on the palate, sherry soaked sultanas and now a warming sweet smoke, chillipepper pearls marinated in natural sugar cane brine, which added a spicy crunch finish to our brunch.
Cask: Refill butt Age: 15 years Date distilled: August 2001 Alcohol: 60.6% USA allocation: 120 bottles