There was plenty to delve into, aromas of dark fruit compote and sweet liquorice, but at the same time, an almost floral smoky note and we ended with German Griebenschmalz (leaf lard and belly fat combined with spices, onions and apples), the perfect spread on warm dark bread. Sweet ash on the palate next to Scottish Crowdie cheese and acorn squash porridge. Diluted the scent of burnt raisins, treacle tarts, heathery honey and sweet and sour crispy duck before it coated our taste buds like tomatoes and lardo on toast with basil oil. After three years in an ex-bourbon barrel, we transferred this whisky into a 2nd fill bourbon barrel that previously matured peaty whisky from Islay.
Cask: Second-fill ex-Islay barrel Age: 7 years Date distilled: October 2013 Alcohol: 64.7% USA allocation: 120 bottles