Kale and smoked mettwurst in whisky form. Weird, but very independent and interesting, plus delicious. The whole thing is complemented by a memory of mushrooms and red fruits. I like it.

Nose: Dirty smoke, full cannon Barbecuesauce, I have never tasted in a whisky. Boiled beef with cranberries, cherries with steak, salt, red grits. Due to the strong grill associations, I have to constantly think of grilled pasta noodles. Dark forest, earthy, a little musty, in the forest itself the grill because it was so nice again stoked and again red fruit as a dessert with sea air in the face. Over time, it becomes fruity: orange, overripe peach, currant, citrus and a bit of iodine and the wine barrel can be clearly identified after a long smell.

Mouth: very pleasant mouthfeel, sweet, chocolaty, then an onset I would have expected something stronger. Chocolate, spicy, orange, chai tea, latte, biscuit, no more barbecue, but the smoke stronger.

Departure: smoke, roasted aromas, dark chocolate, almonds, spice, hardly any fruitiness, the smoke remains dominant and lingers for a long time until it is replaced by oak and chocolate.

Goil! Really great filling, could have minimal more bums. The barbecue sauce is really crass and gives it a nice unique selling point. I liked that very much.

Heavy nose. Baconous smoke with a slight sweetness.
Tasty very cool. Maritime notes and a warm camp fire smoke that stays in the mouth for a long time.
Much sweeter with water, but still the campfire. An incredibly great malt!