Tasting Panel Notes

This spent eight years in ex-bourbon wood before being transferred into a first fill Spanish oak oloroso-seasoned hogshead; the light sherry influence has produced a complex dram. The nose offered heather honey, maple candies, pomegranate molasses and strawberry compote, then autumn leaves, pine forests, old wardrobes and nutmeg. On the palate, candied almonds, sticky toffee pudding and crème caramel sweetness were balanced by tangy, floral notes (one Panellist found themself in a blackcurrant bush), with spiced prunes to finish. The reduced nose brought chocolate gingers, walnuts, dates and sherry trifle, while the palate acquired coltsfoot rock, cinnamon buns, lemon drizzle cake and liquorice allsorts eaten in a florist’s.