Aromas hit the nose faster than the senses could comprehend, as rich fruits merged with sweet fragrance. Tangerine, marmalade and apple crumble with custard danced alongside liquorice, creme brûlée and prunes soaked in armagnac before cinnamon and tobacco finally joined poached apricots. A big, chewy and rich palate embodied cloves, ginger and flambeed banana with molasses and hints of menthol. With water came an explosion of red cherries, wild strawberries and juniper berries wrapped in oils and waxes. Geraniums and tinned fruit salad morphed into pineapple and lemongrass on the palate with a fresh streak of wintergreen, cloves and menthol while brandy notes returned with coconut and heather honey on the finish. After spending five years in an ex-bourbon hogshead this was transferred to a first fill Spanish oak PX hogshead for the remainder of its maturation.
Cask: First-fill Spanish oak Pedro Ximenez hogshead Age: 7 years Date distilled: February 2013 Alcohol: 61.2% USA allocation: 90 bottles