Show rating data charts
Distribution of ratings for this:
To smell; a medicinal smoke to start; bursts of antiseptic, lashings of band-aids, sprinkle on a little pepper. Mixing in with the smoke rather than distinguishing itself is salted cashews(these tend to always pop up for me in Ardbegs), and plenty of herbs, as well as suggestions of something meaty (those little bacon bits you put in Caesar Salad?).
Given some time in the glass an evolution occurs, something is fighting this uncompromising thick and smouldering smoke. Creamy vanilla gasps for air but the smoke quickly reels it back in. A toffee-caramel screams for help but its cries fall on deaf ears.
To taste; I’m thinking a BBQ on a hot summer day by the ocean, a thoroughly burnt to a crisp sausage with a hot sweet chilli sauce on top, maybe tasted while chewing on a Redskin and puffing on a cigar next to a newly tarred road, all of the above mixed in with the taste of salty sea air. It sounds all fairly pleasant but imagine the salty sea air and cigar notes are a jab and the burnt sausage/tarred road is a left hook.
It makes sense to me, but I wouldn’t be surprised if it doesn’t to you.
Scratch that, even I don’t understand where i was going with that.
A head-scratcher to be sure. Powerful and assertive, yet strangely approachable, be mentally ready for the kick in the taste buds and no one will get hurt.