With this whisky the panel were transported to an alpine cabin. On the nose they fancied pork crackling with red currant jelly and tom yam paste. Rich sherried notes of creme brulee and ginger snaps. One was reminded of hot ski wax. To taste they found a meaty feast of biltong, pate on rye toast and coq au vin. It was as if a pan had been deglazed with Grand Marnier or trappist beer. With water, hot chocolate and tangerines in brandy developed. A leather pig skin football was kicked about. A curious and quirky dram.