Nose: Ooo, very raw and spirity. Definitely very young. There’s a hit of clean grain alcohol up front, then a subtle, earthy malted barley note. Some funky honey, getting closer to agave. There’s some dried seaweed, soft cedar boughs, ginger syrup, and a little bit of fennel. Some moss and wet rocks. Vaguely fatty notes, maybe some charred pork belly seasoned with black pepper. A touch of banana and toasted coconut.
Palate: Medium-light texture. Very clean arrival, getting earthier as it develops. Mineral water, a bit of juniper, white grapes, and underripe pineapple. Plenty of mineral notes: slate and clay. Very new-make-y and green, as expected. Earthy and barley in the middle, with lemon oil, blanched almonds, black pepper, and malt. More of that light pork, with some fresh pine lumber. Charcoal on the back end, but the flavour carries quite intensely into the finish.
Finish: Surprisingly long. Blowtorched chashu and new-make spirit. Soft banana, lemon granita, light brown sugar, Earl Grey, and a hint of smoke, trailing off into sweet balsam fir and forest floor.