SMWS 18.58 Wonderfully weird, weirdly wonderful SMWS

We got an eclectic mix of aromas ranging from orange pomander and melted dark chocolate to vanilla custard and an amber ale, before finally a South African milk tart called melktert. On the palate neat the cake changed into a rather weird and wonderful chocolate kelp cake, using a puree made from actual seaweed and lemon juice. After the addition of water, the scent was that of quince, rosemary and red wine-glazed lamb with caramelised onion mashed potatoes. The taste was initially juicy, like cola bottle sweets followed by amaretto biscuits, while in the finish there was a hint of dry wood shavings. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.