Tastes

The burn hits first, carrying some mintiness which I'm . . . Not sure I'm a fan of but isn't as off-putting as I might have assumed in combination with all the other flavours? As soon as that first wave passes and the spice, rye, and vanilla sweetness come in, I am much more into it, but the finish carries a whiff of the mint in again. I like the chewy mouthfeel, the earthiness, but every time the menthol and strong herbal notes come through I'm just . . . Confused. Need to think and drink some more before I put a star total on it.

(Couple drops of water) all the sweetness is still there, most of the fire is gone til the very end. Honeyed apple crumble. The sweetness isn't cloying at all, it's really nice, and a year ago I may have frothed it, I just think I'm leaning more towards some complex smoky / soaked sultana / peat / rye vibes now.

(Rested 30 min) sweet red apple pie, oak and sherry, if anything a more lingering burn than before, but none of the earthiness; the resting seems to enhance the sweetness and fire but think I like non-rested better.

(Straight, no resting). Red apple, rich woods, a nice mouthfeel and strong rolling sweet sherry finish. Some nuts and vanilla, maybe a touch of earth or grassiness. No smoke or peat, not incredibly complex.

Full of raisin and plum-soaked-in-sherry notes, then some spicy oak burns it off, but the lingering effect is still sweetness. Not crazy complex, no smoke or peat, tastes 'young' I guess, but amazing taste for the price.

Rested 30 min - both sweeter (esp up front) and saltier (in the middle and end). some of the smoke has dissipated. The finish is alcohol burn carrying the salt and iodine and a lil dried apricot, which is delightful . . . But I miss the smokiness.

(Straight, not rested). Lovely how the smoke wends its way through the earthy sweetness and vanilla. The iodine and seasalt is gentle underneath without ever punching you in the face; even the burn on the end is gentle. Impressive how it is so smoky but also smo smooth. Overall the vibe of a poached, salted, smoked earthy pear.

Over Xmas a bartender friend made me a whiskey sour with this fucker - light on the sugar syrup, heavy on the lemon, perfectly shaken. The foam smelled of sweet smoke, the taste was sour and whiskey perfection, and I've bought a bottle to chase making it myself, as well as drinking it on its own.