Spirit Of Hallowe'en

SPIRIT NOTES

First nosing revealed pure, earthy kiln smoke – a sense of raw, guttural, powerful peatreek. We then noted black olives, fresh tarmac, preserved lemons in brine, seawater mixed with soy sauce, and anchovy paste. Quite immense! With water it became tauter and more mineralic, displaying more of this umami character with miso, spicy ramen broth, smoked sea salt, shellfish charring over hot coals and seared pineapple chunks. The palate was thick, sharp and salty, with tons of pure, dry peat smoke, wood ashes, tarred rope and kelp. Water revealed mixed olive tapenades, kippers, a hint of earthy sherry bodega funk, then creosote, smoked olive oil and just more and more of this wonderfully dense peaty character. This was matured in an ex-bourbon hogshead for eight years before being transferred to a second fill American oak oloroso hogshead.