Here is another curiosity from the Scotch Malt Whisky Society (SMWS). This one is a Bunnahabhain that has spent 6 years in a re-charred hogshead, and was bottled at 58.5%. I always think of Bunnahabhain as one of the delicate Islay offerings, so it was strange to see it married to a re-charred cask. The SMWS nicknamed this one "Maritime Marshmallows." Let's see what the result was.
Nose: Definitely heavily peated, with a distinctly maritime slant. Under that... soy sauce?? There is an extremely oily element in the nose that is quite suggestive of black olives. This is a purely savory nose - not a sweet element to be found within a mile of this. Bacon fat. Bonfire smoke. The olives and soy sauce are the best part, though.
Mouthfeel: Thick, viscous.
Palate: Follows the nose: nothing sweet here. Toasted wood is the dominant flavor, although I don't much get the marshmallows of the nickname. The olives reappear here, as does the bonfire and the bacon element. Quite a quick development, it all crosses the tongue in the blink of an eye. Perhaps a side effect of being so young, at only 6 years.
Finish: Ah... here is where the marshmallows are. I get unsweetened marshmallows and ash and wood smoke in the finish.
Verdict: This is a strange but intriguing whisky. It's so savory with food flavors - olive, soy sauce, olive oil, bacon, tallow, smoke - without a single apple or orange or caramel flavor anywhere to balance things out. It's probably best for very cold nights in front of the fireplace, or for whisky tasting parties. It's not, however, something I would break out and enjoy on a regular basis.
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