All three courses at once

A big, uncompromising and direct aroma full of gingerbread, umami paste, bouillon stock and marrowfat peas in butter greeted us. Then things like Guinness foam, saffron, olive oil and mothballs were all noted. With water we got marmalade on pretzels, chopped hazelnuts, tamarind, lemon barley water and camphor. The palate confirmed this to be a BIG whisky, with more gingerbread, sage stuffing, chicken gravy, cinnamon bark and millionaire shortbread. Reduction cooling things down but the texture remained massive. We found milky hot chocolate, spiced custard, brandy snaps, Tizer and green ginger wine mixed with orange oils. At 10 years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.