Tasting Panel Notes

This sample really sparked our imaginations. Descriptors for the aroma ranged from hot cross buns and treacle scones to tutti frutti ice cream, pistachios and, finally, a rum-soaked sugarloaf set ablaze and dripped into mulled wine. On the palate we found roasted coffee beans coated in dark chocolate and a chocolate mousse with fiery ginger shortbread and candied orange peel. Dilution delivered sticky toffee pudding with a mai tai cocktail of rum, orange curaçao, fresh lime juice and almond syrup. To taste, we tucked into chocolate rice crispy cakes and coconut almond macaroons. Following eight years in an ex-bourbon barrel, we transferred this whisky into a first fill Spanish oak oloroso hogshead.