The nose hit us with sneezy black pepper and soot, liquorice allsorts,
roasted chestnuts, puer tea, leather, tarry tobacco and meaty smoke
(like smoked ham hough in lentil soup). Not much changed with water, we
now found walnut oil and black bean sauce.
The neat palate was intense, masculine and challenging in its smokiness –
coal smoke and ash, pepper, tar, burnt pork crackling, with some rich
honey and cinder toffee sweetness. Slightly sweeter with water –
well-roasted parsnips and black-jack chews joined the bonfire smoke.
Smokier and earthier than usual for the make – the peat-freaks amongst us loved this Kennethmont offering.