Tasting Panel Notes

This had an enticing medley of aromas ranging from Indian sandalwood, Chinese five spice over a rhubarb crumble, toasted French brioche and Italian panettone to stovetop cinnamon apples. On the palate we found plum jam on rye bread and New Zealand manuka honey on a toasted crumpet as well as Dundee cake with a marmalade maple glaze. When we added a drop of water the scent became a spoonful of wildflower summer blossom honey next to Persian dried black limes and Mexican tamarind candy. The taste served up Fuji apple walnut salad with a slice of Flemish gingerbread called peperkoek. Following 31 years in an ex-bourbon hogshead, we transferred this whisky into a second fill American oak oloroso hogshead.