The bold sweetness of butterscotch and toffee coated the heavy fruits of figs, sultanas and Jamaica cake while a lorry load of spice delivered fenugreek, turmeric and Chinese five-spice. On the palate dark chocolate and dried ginger swirled in cinnamon whipped cream as cherry jam and concentrated sweet sherry joined cocoa powder on oak. With water came heavy fruit cake and nutmeg infused black forest gateau while dusty wine cellars concealed porcini mushrooms and leather. Then cardamom ice cream and biscuity cheesecake stumbled into demerara sugar and hazelnut butter with orange skin to finish. After spending 21 years in an ex-bourbon hogshead this was transferred to a Pedro Ximenez hogshead for the remainder of its maturation.
Cask: First-fill Spanish oak Pedro Ximenez hogshead Age: 23 years Date distilled: February 1997 Alcohol: 61.2% USA allocation: 213 bottles