Cask No. 4.365

The enticing aroma of scampi grilled in their shells, giving them a slightly smoky scent, with burnt lime, roasted garlic and smoky lime mayonnaise made us all feel hungry. No surprise then that we got food on the palate in the form of the famous Portuguese dish "bacalhau à  Brás" salted cod, eggs, pan-fried potatoes and black olives. Following reduction, toasted coconut and caramelised shallots met on the nose, while the taste reminded us of sweet smoked salmon jerky with a hint of Szechuan pepper. One Panellist summarised the experience with the comment "sweet as a nut". At five years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.

USA allocation: 108 bottles