Cask No. 16.86 Texas we were served blackcurrant jam

we were served blackcurrant jam mixed with peppermint

yet we imagined dreamy dark chocolate mousse

smoky intensity and refreshing spice on the finish

the reduced nose was a magic carpet ride to a more Eastern landscape of raisins

Neat or reduced

Cask No. 16.86 Texas we were served blackcurrant jamAn immense nose, dripping with vinegar sodden sheep's wool, charred mutton, beef stock with Chinese spices, smoked chillis, paprika, tar, honey glazed smoked ham and wood ashes. So much going on within all these dense thickets of peat smoke. Water suggested to us horse boxes, oily rags, farmhouse cider, concentrated herbal peat smoke, motor oil and boiler fumes. A real beast! The neat palate pulled no punches, with lots of smoked peppermint tea,