Two forces collide here: the rugged distillate with the richly fruited sherry. Initial aromas suggested burnt orange peel, yeast and malt extracts, smoked ham, game salami and things like natural tar extract, bonfire embers and coal dust. With reduction we found putty, hickory smoke, a more grubby sootiness and deep notes of turmeric, animal furs and engine oils. In the mouth this was evidently a big and serious dram. We found brown sauce, salted liquorice, wood ashes, camphor, bitter dark chocolate and a lovely collision of peat and sherry. With water there was cured venison, olive breads, umami paste, mineral oils and herbal-accented peat smoke. Previously matured in a bourbon hogshead for 12 years before transfer to a 1st fill American oak PX hogshead.