Alluring aromas combined the light salt of sea air with the delicate floral notes of heather and jasmine tea. A subtle medicinal character stood aside while dried seaweed and pink pickled ginger complimented smoked oysters, fresh seafood and tangy sea buckthorn. On the tongue a wave of wasabi spice washed over sticky honey, quince jelly and lemon meringue pie while dried herbs and toasted chestnuts joined lapsang souchong tea. Water released more smoky characters from beach bonfires, singed coconut and smoked salmon. Sweet and creamy vanilla then merged with oily brazil nuts before we returned to dried seaweed, sushi and dark soya sauce. In 2017 we combined selected hogsheads before returning the single malt to a variety of different casks to develop further. This is one of those casks.
Cask: First-fill barrel Age: 13 years Date distilled: January 2008 Alcohol: 60.2% USA allocation: 126 bottles