Tasting Panel Notes

A lovely aroma, agreed the Panel, playfully full of fig rolls, spiced plum jam, Dundee cake and candied pecans, plus treacle, mirabelle eau de vie and hothouse flowers. Water brought out meatier tones such as roast game with cranberry gravy, then freshly baked brown bread, sandalwood and brown ales. The neat palate was immediately very rich and syrupy, with lots of camphor, graphite oil, treacle sponge cake and exotic fruit syrups. A little water made things slightly more medicinal and more darkly fruity, with Dundee cake, sweet black and red liquorice, candied citrus peels and simmering wood spices. This was matured in a bourbon hogshead for six years before being transferred to a first fill heavy toast medium char hogshead.