Initially a real whiff of salty and briny aromas like well-used pots and creels alongside fresh seaweed before the sweeter scent of burnt incense took centre stage. Intensely sweet on the palate neat with a hint of peat smoked scallops on salted buttered rye bread as well as refreshing kiwi-lime ice lollies. With water like a zesty, sweet and spicy Asian-style marinade with ginger, chillies and a tamari using citrus, vinegar and Lapsang Souchong tea leaves. The taste offered now plenty of fruits - mango, pineapple and papaya all sweet smoke infused – imagine a pagoda-style kiln chimney smoking in the tropics.
Cask: Refill hogshead Age: 10 years Date distilled: September 2008 Alcohol: 59.8% USA allocation: 90 bottles