Tasting Panel Notes

This conjured plenty of associations on the neat nose – crème brûlée, flapjacks, cinnamon buns, frozen yoghurt caramel swirls and wild strawberries steeped in sweet wine. To taste it was initially very spicy, serving up grilled plantains in a cayenne pepper sauce, but with time a tropical fruit jam developed with mango, pineapple, lemon and ginger. After reduction, we tucked into a charcoal-grilled flat iron steak kebab with a tikka marinade served in flatbread. On the palate, a sip of Turkish coffee spiced with cardamom transported us to a vibrant market in the Middle East. Following four years in an ex-bourbon hogshead, we transferred this whisky into a first fill PX hogshead.