16.84 Linctus-glazed lamb

Description

One after the other, these young and peated 16s have been absolute belters. For .84 we’re seeing something a bit different with a four and four maturation split — four years in ex-bourbon wood and four years in a toasted ex-peaty hogshead that previously matured a Society 66…that’s some double Highland peat action for you! Like enjoying a fantastic roast lamb dinner in a hospital ward whilst the wind blows coastal bonfire smoke your way through an open window…

Sweet aromas of macaroons, burnt ginger biscuits and salted caramel merged with red liquorice, chocolate fudge cake and buttered toast, while light honey coated burnt heather. The flavours were bold and robust as applewood smoke washed over antiseptic-glazed lamb, roasted with rosemary and almonds, and served with kale fried in ghee, scorched limes and hot smoked mackerel. Adding water brought an earthier and more herbal demeanour with tarragon, rosemary and thyme on oysters, scallops and crab, accompanied by aniseed liqueur and cough syrup-cooked lamb shanks. Liquorice returned with pink peppercorns and burnt coconut husk before oak sawdust, chimney soot and dried herbs combined on the finish. Four years in an ex-bourbon hogshead before being transferred to a toasted ex-peated whisky hogshead that had previously been filled with whisky 66.124.