The nose – sweet peat reek, bandages, earthy; plums soaked in brandy, burnt toast with marmalade and jam. The taste – earthy, deep, woody – syrup of figs, aniseed, liquorice; venison with juniper, dark chocolate, fruits of the forest, redcurrant, leather and pears poached in wine. The reduced nose – Savlon and Euthymol, woollen socks on an Aga, venison goulash, banana toffee and smoke. The reduced palate – chewy and substantial – toffee apple rolled in embers, pickled ginger and blood orange – lots going on and great fun. After 11 years in a bourbon hoggie we moved this into a first-fill charred red wine barrique.
Cask: First-fill charred red wine barrique Age: 12 years Date distilled: June 2005 Alcohol: 57.6% USA allocation: 72 bottles