We imagined a slice of a warm ginger and rye hot cross bun loaf which we slathered with salted butter and then drizzled honey on top. On the palate we had delicious, sticky glazed brown sugar meatballs which were sweet, savoury and just a little spicy followed by honey almond slices. After we added water there was an initial whiff of a driftwood fire on the beach before sweet and fruity notes of a peach cobbler and a blueberry muffin appeared. The taste was that of sweet cherries simmered in red wine and served alongside a baked vanilla ricotta pudding. Following twelve years in an ex-bourbon hogshead, we transferred this whisky into a # 3 charred 1st fill hogshead.
Cask: First-fill hogshead, char #3 Age: 14 years Date distilled: September 2007 Alcohol: 58.7% USA allocation: 96 bottles