A salty mineralic aroma of rocks covered in algae and seaweed on a sandy beach at first before the sweet peat scent of cooked spaghetti alle vongole con pomodoro appeared. For us non-Italian speakers that is pasta with red clam sauce, olive oil, garlic and tomatoes. Big, sweet, salty, oily and smoky on the palate neat; roasted razor clams, green olives, Manzanilla Sherry and a puff on a cigarillo. With water we walked on a heathery clifftop, the salty sea air blowing in our faces and we were munching salt and vinegar crisps as well as roasted almonds coated in peat-smoked mignonette black pepper and sea salt. After 9 years in an ex-bourbon hogshead we transferred this whisky to a 2nd fill toasted oak hogshead.
Cask: Second-fill hogshead, heavy toast/medium char Age: 9 years Date distilled: December 2007 Alcohol: 58.4% USA allocation: 90 bottles