I tasted again.. and it's not that smoky after all.. it's more like a spicy phenolic with a dry woody finish. Combined to the alcool kick (9%), it might be percieved a bit solvent-like, at first... Do you know where it could come from? Too much oxygen? Fermented too hot? (from 72 to 77)
I got the same thing in a double IPA that I did with Trois, I dont think its too much oxygen or temps since I didn't oxygenate and fermented at 65 rising to 72.
It also didn't show up until after being kegged and carbed for a week or two.