Notes of twiglets and marmite smothered toast greeted the Panel at first nosing. Along with vinegar soaked fish and chips, salted crab meat, mercurochrome, nettles, elastoplast and burnt caramel. With a little water we also found a rusted shipwreck, pin-sharp lemon juice, lime cordial, dense heathery smoke, silage, smoked tea and burning kelp.
The mouth was pure mezcal with peated olive oil, camphor, liquorice chews and smoked lavender. Water added salted toffee, monkey nuts, tobasco, bacon lardons, menthol cigarette ash and grilled scallops.
BEER PAIRING: DAGERAAD BURNABARIAN - Lightly musty with notes of honey and Grande Marnier and a sparkling effervescence, this beer will serve as a contrast against this beautiful whisky, in addition to being beautiful in its own right.