Nose: Lots of peat smoke with a drop of Tequila (or maybe mezcal). Palate: Peat, some acidic notes, salty sea air. Finish: Peat with a drop of sweetness.
The Chateau D'Yquem is not much in evidence except in the finish. A good, old-fashioned peat monster.
Nose is interesting, kinda salty like the soup at Benihana, chicken stock, I don't really get much smoke at all.
Palate -- oh okay there's some smoke here, with the d'Yquem sweetness obvious but only as a mild influence, mostly in the finish. Along with a great spike of... uh, what is that? Sweet ash or something.
Really drinkable and very enjoyable, why are these "gimmicky" wine-barreled PE's better than the "standard" ones I'm tasting them with? Anyhow, I'm diggin this. A-/B+
N: Moderately peaty, sweet and sour notes. P: On the grassier side, buttered almonds, notes of tomato sauce along with plenty of peat. F: A little oak followed by a swell of sweetness.
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