Not just the colour but also the aroma reminded us of brown sauce, homemade with pitted dates, apple juice, malt vinegar, molasses tamarind and tomato paste. On the palate big and dirty, that bacon in the sandwich when the brown sauce is heavily burned and spiced with hot Gochujang (Korean red chilli paste). After reduction, the aroma settled comfortably into a smoked duck, plum sauce and ginger wine while the taste, now far more manageable, honey glazed walnuts, hoisin sauce and smoky sticky toffee fig rolls. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.