Description
We were instantly transported to Scotland’s west coast. On the nose we found barbecues and seafood, wood fires, wet grass, quince, and toffee apples. The palate let us know of its peaty heritage, and added blue cheese and brine to the mix, alongside stone jetties, lobster pots, wellies, dried green herbs and chocolate. With water our noses detected pulled pork, smoked pineapple, vanilla cheesecake, incense and woolly jumpers. The reduced palate added charred root vegetables and a whole charcuterie board to the table. This was matured in a bourbon hogshead for 11 years before being transferred to a first fill American oak PX hogshead.