Nose: Initially fresher than expected, with touches of sauerkraut, some cloves, nutmeg, and even a hint of elderflower. Also vegetal peat, some iodine and dark embers. That’s not to say there’s no sherry influence. Because of course there is. It slowly takes over. Think redcurrants, milk chocolate, and kirsch. Also a sliver of wet forest floor.
Palate: Proper oily mouthfeel, which has already become a Lagg trademark not even one year after their inaugural releases. Here I get more of that sweet peat that usually comes with sherry maturation, although there’s a medicinal quality as well. Hints of cherries, cinnamon, hazelnut and burlap, as well as some damp oak and tobacco. The oak is fairly present, but otherwise nicely done.
Finish: Medium length and a tad dry. Salted peanuts, a drop of iodine, dark chocolate and charred oak.