Worm Cinders

SPIRIT NOTES

We initially noted the worm tub heft of this distillate shining through from beneath the sherry. Very typical of this underrated Speysider. We noted twigs coated in blackcurrant jam, wild garlic, aged Malbec, burnt raisins and treacle tart. With reduction we got gamey vibes of roast pigeon, orange travel sweets, BBQ softened figs and cocoa with hints of vanilla cream and marzipan. The neat palate displayed immediate, distinctive notes of sherry vinegar, malt extract, grist and chilli oil. Some roast chestnuts bobbing about in the darkness too. With water there came cinder toffee, coal dust and Belgian waffles drizzled in maple syrup. A lovely impression of wild strawberries drizzled with balsamic reduction. Matured for 6 years in an American oak Oloroso sherry butt before transfer to a 1st-fill Spanish oak Oloroso sherry butt.