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The Triple Wood is a very decent dram courtesy of three maturations. First in ex-American Bourbon, then in a 19th Century style Quarter Cask before finishing up in an Oloroso Sherry cask.
The nose is a heady cloud of peaty chocolate syrup, minty nuts and the all too familiar sausage on grill. But what really sent me back years was the unmistakeable scent of black jambuline. And I have to be completely honest it was my brother who spotted it and I totally agree.
The palate continues along it's merry way of chocolate goodness sprinkled with wild red berries, black pepper and a tasty meat stew. Mull it over a bit longer and a small piece of damp cardboard finds it's way into the mix.
The clove and jambuline finish could have been much longer, though. But all in all this is an extremely competent single malt.