PREPARATION FOR SKINNY DIPPING
Cask No. 53.270
We were greeted by a sweet smoky aroma that reminded us of an antique wooden cigar box or a well-used leather pipe and tobacco pouch which was followed by cumin, chili and sumac spiced sweet chunky potato wedges.
The taste neat was intense, salty, sweet and smoky like grilled Espetos sardines ‘Malaga style’, skewered on a wooden stick sprinkled with rock salt standing vertically in the - now comes the Islay version - peat fuelled barbecue. Water not only toned it down but on the palate transformed it almost back to the sweet smoke of the beginning; vanilla custard with peat smoked roasted blueberries.
|Date Distilled||7 February 2008|
|Cask Type||Refill barrel|