- Nose
- Sweet wine (fig, date, strawberry), ash, peat and earthiness, sweet and rich with smoke, burnt caramel, burnt rubber, agricultural/farm-like, engine grease, coal dust, semi-medicinal embrocations, oily kippers, lanolin, Vegemite, pyrazines (roasted coffee), boot polish, oxidative sherry (walnuts, salt), barnyard funk, sweet berries, stewed fruits (blackberry, strawberry, lemon), light pepper, peated mud, dry hay with horse dung, deep dark brown bread, briny Ledaig peat.
- Palate
- Sweetness (caramelised demerara sugar, thin brittle toffee), burnt notes, touch of wood, earthy dirtiness, cold air, oil/petrol, burning rubber, bitter chocolate, sherry notes (dates, raisins), sweet pear, blackberry, currant, ashy peat, sweet fruits, smoked fish and oils, soot, tiger balm, anejo mezcal, lemon oil, walnuts, sweeter oloroso, peat, fermentation and cask balance, dark chocolate, briny, active wood.
- Finish
- Long and drying, coating around the mouth, peanuts, more sherry, burnt toffee sauce, earthy mineral peat slap, rich and smoky, wood smoke, pyrazines (bird's eye chilli, pepper), chargrilled sticky BBQ pork with dried red fruits, active wood, a tad too bitter, smoke keeps it alive.
