Wait wait wait, if I understand this well, this is sourced whiskey that was finished for 3 months in casks that had been charred using seaweed from the Atlantic, called 'kumbu'. Why would any serious taster not find this funny? After all, there's already been some Islay whisky that had been in contact with kelp, no? Didn't they call that 'Celp'? Wasn't it Van Wees in Holland who did it? In any case, innovation is good (you go first, added Dilbert).
Nose: sweet dough, maize bread, milk chocolate, custard and vanilla fudge, then miso, paprika and saffron. I find this a little bizarre and certainly not coastal, let alone 'Atlantic'. I mean, this is not Talisker.
Mouth: let's be honest, this is great fun. The seaweed feels this time, there's samphires, burnt capers or something, lemon liqueur, bizarre tarry menthols… It is very hard to describe this, the nearest thing I've ever tasted was some crazy cachaça. Or Cooley's first batches of Connemara, remember?
Finish: long, salty, great fun once you got used to it. Tarry aftertaste, are we sure they've not rather used old tyres?
Comments: whether this should be called 'whisky' or 'whiskey' might still be to be seen but believe me, this 'spi' is growing on you. A whole new category, that's cool! Congrats to the inventors, they're making our lives a little less boring with this sour-sweet concoction.