Tasting Panel Notes

Cask No. 66.161  

Chateau du pork scratching

Highland, Eastern

Gadzooks! A monstrous nasal munch of pickled onions, honeycomb, smoky bacon crisps, wasabi peas, 1960s pub carpet, herbal extracts, cough medicines, boiled lime sweeties, sooty chimneys, smoked game meats and peat embers. Add a dollop of H2O and out comes metal polish, sooty coal scuttles, anthracite, bandages, gauze, ointments, herbal medicines, brine, haystacks, horse stables, old leather, black pepper, English mustard, horseradish and frying pancetta. The palate opens on black cherry jam, game terrine, putty, jasmine tea, hot smoked paprika, peppered mackerel, antiseptic and cow sheds. A few glugs of aged Burgundy, rancio and salted, pre-war Bovril. Water evolves things back towards the farmyard with tractor sorbet, bouillon, mutton stew, caraway, lardons, brown sauce and carbolic soap. Lovely, strange madness. After 12 years in a bourbon hogshead, this whisky was transferred to a first-fill charred red wine barrique.