The air was heavy with the sweet seductive smell from stepping out of the sultry summer sun into the cathedral like warehouse of a sherry bodegas in Sanlúcar de Barrameda. Aromas of hessian sacks and coconut husk next to cinder toffee and dark butterscotch mingled with a whiff of fresh sardinesbeing roasted in the salt sea air from the nearby beach – irresistibly tantalizing. The taste was like a bellow, best described, of dry smoke, salty, dusty, dry nicotine tar. Water added the aroma of toasted coconut flavoured hookah tobacco and we tasted a bar of dark caramel and sea saltchocolate – wikkid!
Drinking tip: Atlantic fusion of Scotland’s west coast and the Costa de la Luz
Colour: Coconut caramel sauce Cask: Refill butt Age: 17 years Date distilled: March 1999 Alcohol: 58.1% USA allocation: 60 bottles