Description
The weight of this famous 'mountain-themed' make was on full display here, despite the cloak of oak it was clearly draped in. We noted cedar and sandalwoods at first nosing, but also quickly found roof pitch, old calvados, camphor and waxes peeping through. With water it became very much about herbal cough syrup, black coffee full of brown sugar, tea tree oil and a sweeter waxiness. The palate when neat shifted the waxiness to the full-on mentholated variety, plus sweet winter ales, cloves, liquorice, cola syrup and mint julep cocktails. Reduction revealed cask-aged mead, oily hessian tool-box rags, resinous fir wood, old herbal liqueurs and fig jam. This was matured in an ex-bourbon hogshead for eight years before being transferred to a first fill HTMC hogshead.